Sunchoke Pickle Relish Recipe

Name: Sunchoke Pickle Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup kosher salt; 1 1/4 pounds sunchokes, scrubbed and cut into 1/2-inch dice; 1 (about 1 1/4 pounds) Vidalia or other sweet onion, finely diced; 1 (large) red bell pepper, cut into 1/4-inch dice; 1/2 cup dry mustard powder; 1/4 cup all-purpose flour; 1 quart apple cider vinegar; 2 cups sugar; 1 tablespoon turmeric; 1 teaspoon yellow mustard seeds; 1 teaspoon freshly ground pepper; 1 teaspoon celery seeds

Servings: persons

1/2 cup kosher salt
1 1/4 pounds sunchokes, scrubbed and cut into 1/2-inch dice
1 (about 1 1/4 pounds) Vidalia or other sweet onion, finely diced
1 (large) red bell pepper, cut into 1/4-inch dice
1/2 cup dry mustard powder
1/4 cup all-purpose flour
1 quart apple cider vinegar
2 cups sugar
1 tablespoon turmeric
1 teaspoon yellow mustard seeds
1 teaspoon freshly ground pepper
1 teaspoon celery seeds

1
In a bowl, combine the salt with 4 cups of water. Add the sunchokes; let stand for 1 hour.
2
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.
3
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.
4
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.

470

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup kosher salt, 1 1/4 pounds sunchokes, scrubbed and cut into 1/2-inch dice, 1 (about 1 1/4 pounds) Vidalia or other sweet onion, finely diced, 1 (large) red bell pepper, cut into 1/4-inch dice, and more.

Yes, Sunchoke Pickle Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sunchoke Pickle Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions