Jerusalem artichokes aren't from Jerusalem and they aren't really artichokes. They are sometimes called "sunchokes". This relish goes well with most meats and cheeses.
2 lbs. Jerusalem
1 c. plush 1/4 tsp. Ball salt, divided
2 quarts water
2c. ground sweet red or green peppers (about 3 medium)
2 c. ground onions (about 3 medium)
3 1/4 c. sugar
1 quart vinegar
2 Tbsp. mustard seed
1 Tbsp. turmeric
Wash artichokes well and trim as needed. Disolve 1 cup salt in water. Add artichokes; let stand overnight. Drain, rinse, and dry. Using a food processor or food grinder with a coarse blade, grind the artichokes. Combine your artichokes, peppers, and onions; set aside. Dissolve the sugar in vinegar in a large saucepot. Bring to a boil. Add vegetables, 1/4 teaspoons alt and spices. Bring the mixture to a boil. Pack hot relish into hot jars, leaving 1/2-inch headspace. If desired, add pickle crisp to each jar. Remove the air bubbles using a bubble freer or a non-metalic spatula. Adjust your two-piece canning jar lids. In your waterbath canner process for 10 minutes.
Makes about 10 half-pints.