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Artichoke Relish from Hoppin John's Lowcountry Cooking by John Martin Taylor
Ingredients
  • 1 cup pure salt
  • 1 gallon water
  • 2 pounds Jerusalem artichokes, scrubbed and minced, ground, or thinly sliced
  • 2 cups minced or ground green and red bell peppers
  • 2 cups minced or ground onion
  • ¼ cup mustard seeds
  • 1 tablespoon ground turmeric
  • 2 cups sugar
  • 1 quart white vinegar
  • cayenne pepper to taste (optional)
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