GardenSMART Newsletter Signup
 
Visit our Sponsors!
Visit our Sponsors and win.

Relish the Thought

Chef Linda Weiss
Photo by Linda Weiss

There is a small root in the south and Midwest that has always been very popular for making relish. The relish made from what appears to be a “knob” is also one of the biggest sellers in farmers markets - if you can find it. And, if you do, you’d better grab that jar quick because it will be sold faster than anything else in the market.

The Jerusalem artichoke is what I’m talking about, and in case you did not know, it has nothing to do with artichokes, but instead is a member of the sunflower family, which may be why we sometimes hear them called “sun chokes”.

Until a few days ago I had never eaten Jerusalem artichokes or anything made from them. And, then I went to a canning class given by Steve Dowdney, who learned canning from his grandmother at Rockland Plantation here in South Carolina. He has become famous nationwide for his relish, and in this area the relish sells faster than anything else at the local farmers market where a younger crowd buys it to mix into tuna fish salad.

I have to say that his recipe must be worth a fortune, because the relish is amazing, and Steve can’t keep it in stock. Not only is it good in tuna salad (I can attest to that), but it’s good in salmon salad, made into salmon croquettes, on fresh vegetables, on cream cheese with crackers, and almost everything that you could use pickles in.

From Steve Palmer Dowdney’s book, Putting Up, A Year-Round Guide to Canning in the Southern Tradition, published by Gibb Smith Publishers. Thanks to Steve Dowdney for allowing me to use his recipe. I’ve reduced the relish down to a half recipe, and modified the final method by adding the hot water bath. If you are not going to process the relish using safe canning guidelines, place it in the refrigerator after jarring.

 

Artichoke Relish

The recipe makes 5 pint jars or about 8 half pints.

Soak
1/2 cup salt
1/2 gallon water

Vegetables
2 ½ pounds Jerusalem artichokes, cleaned and diced or chopped in processor
1 ¼ pounds onions, diced
10 ounces green bell pepper, diced
6 ounces red bell pepper, diced

Solution
1 ¼ tablespoons turmeric
¾ cup flour
3 cups of white vinegar (5 percent acidity) divided
1 ¾ pounds sugar
¼ cup mustard seed
1 ¼ tablespoons celery seed

Dissolve salt in water, add vegetables and soak for 24 hours, refrigerated. Rinse vegetables twice and allow to fully drain in colander.

Make a smooth, runny paste with the turmeric, flour and 1 ½ cups vinegar.

Put a non-reactive pot over medium-high heat with remaining vinegar. Add sugar and stir to dissolve. Add the prepared paste and the mustard and celery seeds; mix well.

Mix in the vegetables, stirring often to prevent burning. As the temperature rises, the flour will begin to thicken and the mixture will darken. Maintain a low boil for 10 minutes after darkening.

Linda’s notes: Ladle the hot relish into sterilized jars, leaving about ¼ inch head space in the jar. Remove any air bubbles and with a sterilized cloth, clean the rims of the jars, if needed. Cover immediately with sterilized lids and follow the safe canning guidelines for processing the relish in a hot water bath, based on the altitude at your location (10 minutes at sea level). You can find these guidelines from the manufacturer of your jars or canning equipment, or you can contact your local extension service or the FDA for information on how to safely process the relish. If not processing then you must refrigerate right away.

**I am not the final word on canning so check with your local extension service on canning this relish based on your location.

 

Visit Chef Linda at her website:  www.cheflindaweiss.com

and her blog:  www.lindaallaboutfood.blogspot.com

Linda’s first book, Memories From Home, Cooking with Family & Friends is available at Amazon.com or at her website.


All articles are copyrighted and remain the property of the author.

Article URL:
http://www.GardenSMART.com/?p=articles&title=Recipe_-_Artichoke_Relish


Back to Articles List                               

   
 
FEATURED ARTICLE
GardenSMART Featured Article

By Natalie Carmolli, Proven Winners ColorChoice, Photographs courtesy of Proven Winners

There are few things more satisfying than seeing your beautiful garden in full bloom...and it's especially thrilling to see it abuzz with the activity of butterflies and bees. Want to bring more activity to your garden? Here's a guide to choosing unique, colorful, easy-care plants that provide a much-needed place for pollinators of all sizes to do their work. Read more...


Jump into Spring with savings up to $2200 on this Exclusive Cruise of the Rivers of Holland & Belgium with Eric Johnson Host of GardenSMART from PBS

Sail right into the pages of a storybook on our European garden tour through Holland and Belgium.

MAY 6-16, 2018

As low as $3799 per person/do, Price includes airfare from New York, Atlanta, Seattle, Chicago. CALL FOR OTHER CITIES THROUGHOUT THE USA

> Click Here For Details <

Watch filming and be part of the fun, telling your favorite...and not so favorite Dirty Tales. 2 Nights Amsterdam & 7 Nights River. Visit Amsterdam, Holland, Belgium, Kinderdijk, Antwerp, Bruges, Keukenhof Gardens, Rotterdam and More!

This Exclusive, Five-Star, Cruise & Garden Tours Vacation Includes:

  • 2 nights in Amsterdam including gorgeous hotel, wonderful tours and daily breakfast
  • 7 nights on the new, flagship Amadeus Silver III river cruise ship Incredible excursions in Arnhem, Kinderdijk, Rotterdam, Antwerp, Ghent, Bruges and Utrecht
  • All of your meals on board the ship, including wine with dinner
  • Deluxe motorcoach transportation
  • Transfers and luggage handling in Amsterdam
  • Hosted by Eric Johnson of PBS' GardenSMART
  • Fully narrated so you won't miss a thing!

Reserve space now by calling toll-free 206-935-6848 or make a reservation here.


 
   
  Click here to sign up for our monthly NEWSLETTER packed with great articles and helpful tips for your home, garden and pets!  
   
   
   
 
   
Copyright © 1998-2012 GSPC. All Rights Reserved.