Jerusalem Artichoke Relish
Brighten up your dishes with the zesty and versatile Jerusalem Artichoke Relish! This vibrant condiment combines the nutty sweetness of Jerusalem artichokes with the crunch of carrots, the tang of vinegar, and a fragrant blend of spices like mustard seeds, turmeric, and ginger. Enhanced by the natural sweetness of red bell peppers and onions, this relish achieves a perfect balance of tangy and savory flavors. Whether spread on sandwiches, served alongside grilled meats, or paired with cheese platters, this relish is a delightful way to jazz up your meals. Ideal for meal prepping, it's easy to make, stores well, and adds a pop of color and flavor to your table.
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Recipe Information
Ingredients
- 500 grams Jerusalem artichokes
- 1 medium Carrot
- 1 medium Red bell pepper
- 1 small White onion
- 2 pieces Garlic cloves
- 250 ml White vinegar
- 150 grams Granulated sugar
- 1 tablespoon Mustard seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground ginger
- 1 teaspoon Salt
- 0.5 teaspoon Black peppercorns
Instructions
Wash and scrub the Jerusalem artichokes thoroughly to remove any dirt. Peel them if desired, though the skin is edible.
Grate the Jerusalem artichokes and carrot using a coarse grater. Set aside.
Finely dice the red bell pepper and white onion. Mince the garlic.
In a large saucepan, combine the white vinegar, granulated sugar, mustard seeds, ground turmeric, ground ginger, salt, and black peppercorns. Stir the mixture over medium heat until the sugar is fully dissolved.
Add the grated Jerusalem artichokes, carrot, diced red bell pepper, onion, and minced garlic to the saucepan. Stir well to ensure the vegetables are evenly coated with the pickling liquid.
Bring the mixture to a gentle simmer and cook over low heat for 30–40 minutes, stirring occasionally, until the vegetables are tender and the relish has thickened slightly.
Adjust the seasoning with additional salt if necessary.
Transfer the hot relish into sterilized jars, pressing it down to eliminate air pockets. Seal the jars tightly and allow the relish to cool to room temperature.
Store the relish in the refrigerator for up to 2 weeks, or process the jars in a water bath canner for long-term storage according to proper canning guidelines.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 206.9 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2282 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
