Recipes · Appetizers · Snacks
Chopped Artichoke Pickle (Jerusalem Artichoke Relish)
- Chef / source
- Mrs. Edward M. Royall (Harriet Maybank)
- Meal
- Appetizers, Condiments, Staff Favorites
Ingredients
(Yields 8-10 pints)
3 qts. Jerusalem artichokes
1 qt. onions
1 large cauliflower
6 green peppers
1 gal. water
1 pt. salt
For sauce:
1 cup flour
6 Tbs. dry mustard
1 Tbs. turmeric
2 qts. vinegar
4 cups sugar
Method
Slice or chop artichokes and onions. Cut peppers fine and break cauliflower into flowerets. Mix all together and cover with salt and water. Let stand twenty-four hours. Pour into colander and drain well. Mix all dry ingredients for sauce and add enough vinegar to make a paste. Heat rest of vinegar and pour over mustard mixture. Return to stove and boil until it thickens, stirring constantly. Add vegetables, bring to boil and seal in jars while hot.
Reprinted from Charleston Receipts by the Junior League of Charleston. Copyright 2002 by the Junior League of Charleston. Manufactured by Favorite Recipes Press. Purchase Charleston Receipts at https://www.jlcharleston.org/?nd=full&key;=13 (opens in a new tab)
