- 2 pecks Jerusalem artichokes, washed and scrubbed
- 10 pounds onions
- 6 large cauliflowers
- 30 bell peppers, mixed red and green
- 5 gallons water
- 10 cups non-iodized, granulated salt (about 3 canisters)
- 5 cups flour
- 2 cups dry mustard (about 6 cans)
- 5 tablespoons turmeric (about 1 jar)
- 10 tablespoons celery seed (about 2 jars)
- 20 cups sugar (about 10 pounds)
- 2 ½ gallons white vinegar
On the first day, chop the artichokes, onions, cauliflower and peppers. Wash out a large cooler and place a mesh strainer over the inside drain hole. Mix the chopped veggies, water and salt in the cooler. The mixture sits for 24 hours. Then drain off the liquid, but do not rinse. When it’s time, resist the urge to drain it off the back porch because the brine has been known to kill shrubbery.
On the second day you do all the cooking. In your extra large pot, mix all the dry ingredients and about one quart of vinegar to make a paste. Then heat the rest of the vinegar and pour it over the mustard mixture. Bring this to a boil and stir constantly until it thickens, which will test your stirring endurance. If you get lazy about stirring, it will burn.
When thickened, add drained veggies and bring back to a boil. Pack into jars while hot and process in a boiling water bath for fifteen minutes. Voilà!