Ms Betterhome

Jerusalem Artichoke Relish
April 25, 2010, 9:25 am
Filed under: food, Uncategorized, vegan eating | Tags: ,

I found this at CDKitchen, and scaled it to suit my harvest. I’ll have to covert the quart to a litre, and I reckon I’ll substitute mustard & fennel seeds for the celery salt (a REALLY American ingredient, almost unknown here), but it should be ok provided I don’t mess with the vinegar & sugar.
Serves/Makes: 5    |   Difficulty Level: 3    |   Ready In: 30-60 minutes

1 quart Jerusalem artichokes, well scraped and peeled
1 large onions, quartered
3/4 cup White vinegar (5 % acidity)
5/8 cup Firmly packed brown sugar
3/4 tablespoon Salt
1/2 tablespoon Celery salt
3/4 teaspoon Ground allspice
1/4 teaspoon Ground turmeric
1/8 teaspoon Red pepper

Position knife blade in food processor bowl; add artichokes and onion. Top with cover; process until finely chopped. Combined artichoke mixture and remaining ingredients in a Dutch oven, stirring well. Bring to a boil; reduce heat, and simmer 30 minutes or to desired thickness. Spoon into hot sterilized half-pint jars, leaving 1/2 inch of headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 10 minutes.

Recipe Location:

Edited to add – I doubled the turmeric, & substituted the other spices in the recipe with a teaspoon each of mustard fennel seed, and a teaspoon of red chilli flakes. I was just short of a litre of artichokes, so added an extra onion. The recipe made 4×250 gm jars. The results were pretty tasty just after bottling (I always lick the spoon), and should be even better after a couple of weeks.


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