Pickled Jerusalem Artichokes (Professor Ian)

Recipe By: Hunter Angler Gardner Cook

3 pounds jerusalem artichoke, small ones if possible
2-3 lemons, juiced
4 cups water
1/4 cup Pickling salt
2 tablespoons turmeric, or 1 large fresh turmeric root, sliced
4 cups cider vinegar
1 cup white wine vinegar
1 cup water
1 cup sugar, or 2 if sweeter required
2 tablespoons mustard seed
1 teaspoon dry mustard
1 clove cloves, per 500 ml
1 tablespoon chilli flakes, per 500 ml
1 bay leaf , per 500 ml


1. Cut jerusalem artichokes into 1/2 inch pieces and put any cut pieces into a bowl of water with the lemon juice in it — they will discolor otherwise. When you have them all cut, mix the 4 cups water, 1 tablespoon of the turmeric (or the sliced fresh turmeric root) and the 1/4 cup salt. This is your brine. Brine the sunchokes overnight, about 8 to 12 hours.

2. To make the pickling liquid, mix the vinegar, sugar, 1 cup water, the rest of the turmeric (if you are not using fresh turmeric root), mustard seed, dry mustard, chiles, cloves and bay leaves (basically everything else) and bring to a boil. Stir well and let it cool to room temperature.

3. Get your hot water bath ready if you plan to can these. Skip this if you plan on keeping the pickles in the fridge. Fish out a chile, clove and bay leaf from the pickling liquid and put one in each jar.

4. Rinse the sunchokes well, then pack into jars. Cover with the cooled vinegar mixture. Make sure to leave at least 1/4 inch of headspace if you are canning. Process in a hot water bath for 10 to 15 minutes. Wait at least a week before eating.

Jerusalem Artichoke Relish (Professor Ian)

Recipe By:

6 lbs  jerusalem artichokes
3 lbs  white cabbage, cored and roughly chopped
1 1/2 lbs. white onions, peeled and roughly chopped
3 green bell peppers, cored and roughly chopped
3 red bell peppers, cored and roughly chopped
2 cups  pickling salt (not iodized)
4 tablespoons  white vinegar
1/2 cup flour
one 24 ounce jar french's  yellow mustard
1 quart  apple cider vinegar
1 quart  white wine vinegar
3 lbs  sugar
3 tablespoons mustard seeds
2 tablespoons celery seeds
1 tablespoon turmeric
1 teaspoon cayenne pepper
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground black pepper


1. You will need 2 large stainless steel pots or very large plastic bowls to soak the vegetables. They must be large enough to hold one gallon of water each, plus 6 pounds of vegetables (chopped) each. DO NOT use aluminum; the vinegar will react with it.

2. First you have to clean the artichokes. They are pretty knobby, and they collect a lot of dirt and grit. Put the artichokes in a large pot and cover with water. Scrub each artichoke thoroughly with a stiff vegetable brush, and run it under some water. If grit seems to be trapped between the artichoke and its "fingers", you may have to pop them off to get the grit out.

3. Make a brine out of ONE of the cups of salt, one gallon of water, and the 4 tablespoons of white vinegar. Stir well to make sure all the salt is dissolved.

4. Prepare the artichokes: do not peel the artichokes - the peel is edible and you will lose a lot of vitamins, plus these things are really knobby and if you try to peel 6 pounds of them I assure you you will lose your enthusiasm for making this relish.

5. Chopping: you have two choices here. I prefer to cut the artichokes into quarter inch dice by hand. Other folks use a food processor. The reason I don't use a food processor is because Jerusalem artichokes have a unique consistency, and they don't chop well in the food processor. Some of them get pulverized, while large chunks remain un-chopped. So, if you like, use a food processor, but just make sure you don't end up with mush. You want a lot of very small chunks; it should look about the consistency of relish. As you cut the artichokes, place them in the brine.

6. Make a second batch of brine with the remaining cup of salt and one gallon water, stirring well to make sure all the salt dissolves.

7. In a food processor, chop the cabbage, onions, and bell peppers until they are cut fine. Make sure to keep an eye on what you are doing so you don't get mush. You want the vegetables to be the consistency of a relish.

8. Once they are chopped, place the vegetables in the second batch of brine you made, and stir well.

9. Cover both bowls of brined vegetables, and leave on the counter overnight or for 8 hours. Don't let them sit in the brine for longer than 10 hours or the vegetables may become too salty.

10. Line a counter with lots of paper towels - I usually use 5 layers. You are going to be placing the drained vegetables on these paper towels, so make sure you cover a fairly large space; at least 2 1/2 feet by 1 1/2 feet.

11. Drain the Jerusalem artichokes and rinse with cold water. Drain well and place on half of the paper towels.

12. Drain the cabbage/onion/pepper mixture and rinse with cold water. Drain well, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the vegetables. You will see that a lot of water still comes out. Place the drained and squeezed vegetables on the other half of the paper towels.

13. In a large bowl, whisk together the French's mustard and the flour. Set aside.

14. In a very large stockpot (at least 10 quarts), combine the apple cider vinegar, white wine vinegar, sugar, yellow mustard seed, turmeric, celery seed, cayenne pepper, ground allspice, ground cloves, and black pepper.

15. Bring to a boil, stirring well, and then reduce to a simmer.

16. Dip out about 2 cups of the vinegar mixture and add it to the mustard/flour mixture in the bowl, whisking well to combine - make sure you whisk it until there are no more lumps.

17. Add the mustard/flour mixture back to the vinegar mixture in the stockpot, whisking well to combine. Bring to a boil and then let simmer for 10 minutes over medium heat, whisking occasionally.

18. Add the drained artichokes and the cabbage/onion/pepper mixture, and stir very well, making sure all is combined and mixed well with the vinegar/mustard mixture. Bring to a boil, stirring often.

19. Place in canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.

20. Process in a boiling water bath for 15 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 15 minutes, or you can just put it in the fridge and use it within 3 months.

21. Artichoke relish should sit for at least a month before you use it, so the flavors can combine and improve.


Christine's Zucchini Pickle.

1 kg of them small over-abundant zucchinis
2 medium onions
1/4 cup salt
2 1/2 cups white vinegar
1/2-3/4 cup sugar
1 tsp celery seeds
1 tsp turmeric
1/2 tsp dry mustard

slice unpeeled zucc and onions
put them in bowl and cover with water, add salt. stand one hour and drain.
mix remaining ingredients and bring to boil, pour over veg, stand one hour
bring mixture to boil and cook covered 10 minutes
stir gently to prevet breaking the zucchinis
bottle and seal.



    2 cups (300g) self-raising flour
    1 1/2 cups coarsely grated carrot
    1 tbs finely grated mandarin/orange rind
    1 egg
    1 cup (250ml) milk (soy/cows)
    1/2 cup (125ml) vegetable oil

    If you want to ice:
    250g cream cheese
    1 tsp finely grated mandarin/orange rind, extra
    1 tbs orange juice
    1/2 cup (80g) icing sugar mixture


1.  Preheat oven to 200°C. Line twelve 1/3 cup (80ml) capacity muffin pans with paper cases.

2.  Combine the flour, carrot and rind in a large bowl. Combine the egg, milk and oil in a jug and     whisk to combine. Add the egg mixture to the flour mixture and gently stir until just combined (do not over-mix).

3.  Spoon mixture evenly among the prepared pans. Bake in preheated oven for 15 minutes or until cooked through. Remove from oven and set aside to cool.

4.  If you want to ice, use an electric mixer to beat the cream cheese until light and creamy. Add the extra orange rind, juice and icing sugar and beat until well combined. Spread the cream cheese mixture over the muffins to serve.

Makes 12.


LIME PICKLES (Christine)

12 limes (organic is best or wash skin carefully) cut in thin slices with
all the juice and with 6 tsp salt in a jar with tight lid for 4 days in
the sun

on the 5th day ,dry roast 1 tps each cumin, mustard and fenugreek then
powder the spices, add turmeric and chili flakes according to taste. Put
lid back on and leave for 3 days.

day 8 add 4 tps mustard seeds roasted in oil and add to pickled limes. You
can now eat your pickles.

keep in fridge.

ps this recipe can be made with lemons as well.
ps2 i did mine in summer, so maybe first step needs longer in the winter sun


 Lemon Tart (Ros)

- 1 tblsp lemon rind                            
- 1/3 cup juice                                   
- 1cup castor sugar                             
- 4 eggs                                              .

- 2/3 cup milk
- 1/2 cup plain flour                                                                          
- 1 cup coconut
- 125gm melted butter

Combine all ingredients bake in moderate oven for 50 mins.
Top with lemon butter.
 It looks like runny cream when you pour it in the dish 
and you think this  will never work but somehow it does.
If you bake in a tart tin, it will be flatter like a tart.
If you  bake in a dish with higher sides, it's more like a
pudding which can be dusted with icing sugar and eaten hot or how ever you like.

NETTLE SOUP  (Christine)

- 3 or 4 nettle plants
- clove garlic
- ginger
- lemon zest
- 1 big potatoe. cut in small bits
- water and 1 Massell beef style stock cube

Saute the garlic, ginger, lemon rind, and potatoe in a little olive oil
Add water ( depending on the consistency you want, 1 litre or less) and
stock (or miso)
Boil until potatoe is tender
Add nettle, all of it except main big stem
Cook 5 minutes on low

PAMPUSHKY  (Christine)

- 2 3/4 cups flower
- 25 g yeast
- 1 tbsp sugar
- 1 egg
- 1 cup milk
- salt
- 2 tpsp oil

Combine and let rise 1-2 hours
Then knead well
Form balls 3 cms diametre, and put them next to each other in a greased dish
Brush with a little oil
Cook in pre heated oven 180 degrees, 10 minutes
Eat warm with soups

Nb: you can add stuff in the bread mix: dill seeds/ sesame seeds/ lemon zest
or you can put a little bit of cheese and cooked rainbow chard leaves in
the middle of the balls or spread chopped parsley, garlic, salt and oil on
top once baked.

Bon appetit   Christine


boil broad beans for 2 minutes , peel them, toss them with olive oil,
lemon juice and rind, loads of fresh coriander, mint and dill, and roasted
garlic(cloves can be roasted in a dry frying pan and then cut in smaller
pinch chili powder, salt....serve with bread