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Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. “When I was a boy, I thought they were the funniest artichokes,” he recalls; in fact, they are knotty tubers with a sweet, crunchy taste.

Linton Hopkins
July 2012

Gallery

© John Kernick

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the salt with 4 cups of water. Add the sunchokes; let stand for 1 hour.

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  • Drain the sunchokes and return them to the bowl. Add the onion and red pepper and toss. Transfer the vegetables to 2 heated, sterile, quart-size canning jars.

  • In a small bowl, stir the dry mustard powder and flour with 1/2 cup of water to make a paste. In a large saucepan, combine all of the remaining ingredients and bring to a boil. Whisk in the mustard-flour paste until smooth. Simmer until thickened, 10 minutes. Pour the hot liquid over the sunchokes and tap to release any air bubbles.

  • Cover the jars (not too tightly) and transfer them to a deep pot filled with very hot water. Boil the jars for 25 minutes. Carefully remove the jars from the water and let cool.

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