The City Magazine Since 1975

Chopped Artichoke Pickle (Jerusalem Artichoke Relish)

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
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(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


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.