Jerusalem Artichoke Relish


  • 3 qts. chopped artichokes
  • 1 qt. ground onions
  • 6 bell peppers, ground
  • 2 cauliflower, broken into flowerets
  • 1 gallon water
  • Ad
  • 1 pint salt
  • 1/2 cup flour
  • 2 cups sugar
  • 2 Tbsp. dry mustard
  • 1 Tbsp. tumeric
  • 2 1/2 qts. white vinegar
  • 2 jars pimento, chopped
  • 1 Tbsp. mustard seed
  • 2 tsp. celery seed


Scrub and chop artichokes. Add ground onions, peppers and cauliflower. Soak overnight in water and salt mixture. Drain well in colander and rinse with clear water. Mix flour, sugar, mustard and tumeric and add enough vinegar to make a paste. Heat remaining vinegar in large roaster or preserving kettle and add paste mixture. Cook about 5 minutes to blend. Add vegetables, pimento, mustard and celery seeds and bring to a boil. Seal in pint jars.

By Robin from Washington, IA


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