jerusalem artichokes

with winter approaching...i'm gearing up for jerusalem artichokes. these always languish in the fridge and rarely get added to dishes. but there's a recipe for pickling them in the ball cookbook and just stumbled across the recipes below at http://macandcheesereview.blogspot.com...so i'll be giving them a try this year!

Artichoke Relish
Adapted from A Gracious Plenty: Recipes and Recollections from the American South
Makes 17 or 18 pints
5 quarts Jerusalem artichokes, chopped
2 gallons water
2 cups non-iodized salt
3 pounds green cabbage, chopped
1 ½ pounds onions, chopped
6 large green and red bell peppers, chopped
3/4 cup flour
1 (24-ounce) jar prepared mustard
2 quarts apple cider vinegar
3 pounds sugar
3 tablespoons mustard seed
2 tablespoons turmeric
2 tablespoons celery seed
1 tablespoon black pepper
1 tablespoon hot sauce

* Soak artichokes overnight in 1 gallon of water and 1 cup of salt. In another container, soak the cabbage, onion, and bell peppers in the remaining 1 gallon of water and 1 cup of salt.
* The next day, drain the artichokes and vegetables. Spread the artichokes on one towel, and the vegetables on a separate towel.
* Combine the flour and prepared mustard in a bowl, avoiding lumps.
* In a 10-quart or larger pot, add the vinegar, sugar, mustard seed, turmeric, celery seed, and black pepper. Bring to a boil, then add the cabbage, onion, and bell peppers. Bring back to a boil and cook for 10 minutes over medium heat.
* Reduce heat to low. Add and mix about a cup of the cooking liquid to the flour and mustard mixture, then add the thinned mixture to the pot of cooking vegetables, and stir.
* Add the hot sauce and artichokes. Raise the heat and stir until almost boiling (about 5 minutes).
* Remove pot from heat, and ladle hot relish into sterilized jars, wipe rims of jars, apply sterilized lids and bands, and process for 15 minutes in a hot water bath.


Pickled Jerusalem Artichoke
Adapted from The Lee Bros. Southern Cookbook
Makes 2 pints

1 ¾ pounds Jerusalem artichokes, washed
1 quart water
2 tablespoons kosher salt
3 cups cider vinegar
1 cup water
3 tablespoons sugar
½ teaspoon whole black peppercorns
¼ teaspoon coriander seed
3 whole allspice berries
½ teaspoon whole red peppercorns (optional)
¼ teaspoon ground turmeric
2 dried red hot chilies (Thai or chiles de arbol)

* Bring a 3-quart pot, three quarters full of water to a boil. Set jars and their lids, along with a slotted metal spoon in the boiling water to sterilize. Boil for 15 minutes, then remove carefully with tongs, and set aside.
* Trim bad spots from tubers, and cut the tubers into chunks between the size of a grape and a walnut (you should have about 4 cups of artichokes chunks).
* In a bowl, combine artichokes, 1 quart of water, and one tablespoon of salt, stir to dissolve. Soak for 4 hours on the counter top, or overnight in the refrigerator. Drain and rinse the artichokes, then pat them dry.
* Bring vinegar, 1 cup of water, the remaining 1 tablespoon of salt, sugar, and all the spices except the chiles to a boil for 4 minutes.
* Using the slotted spoon, place one pepper in each jar, then carefully pack the jars with the artichokes, and pour the hot vinegar brine over the artichokes up to 1/2 inch below the neck. Place any remaining spices in the pot into the jars. Seal the jars, and process in boiling water if canning (I processed these 15 minutes). If only making a small batch, allow to cool, and store in the refrigerator. Unprocessed pickled artichokes will keep for about 4 weeks in the refrigerator.