Jerusalem Artichoke Relish

1 qt. ground/chopped Jerusalem Artichokes (a.k.a. Sunchokes)

2 medium onions, sliced thin

1 large red sweet pepper

1-2 small hot peppers, chopped

2 heaping tsp. pickling spices in bag (cheese cloth)

2 Tbsp. whole mustard seed          

1 tsp. celery seed                               

½ tsp. turmeric

¾ tsp salt 

2½ cups cider vinegar

2 cups sugar

Combine spices, salt, vinegar, sugar, and bag of pickling spices in pan.  Bring to boil.  Add Jerusalem artichokes, onions and peppers to mixture and reduce heat to simmer for 10-20 minutes.  Place into hot jars, lid, and process in canner for about 10 minutes.  Makes approximately 7 – 8 oz. jars of relish.

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