Ingredients:

5 lb Jerusalem artichokes, well scrubbed and chopped
6 c Chopped onions
1 Bunch celery, leaves re-moved, sliced
3 Or 4 green bell peppers, chopped
1/2 c Salt (scant)
2 tbs Mustard seed, softened in
1/4 cup hot water
1 lb Brown sugar
1 qt Apple cider vinegar
1 1/2 ts Turmeric
Dash Tabasco
1/2 c Flour

Methods:

Place the artichokes, onions, celery, and peppers in a large pot. Add salt, mustard seed, brown sugar, vinegar, turmeric, and Tabasco. Cover and bring to the boil, then stir in the flour. When thickened, remove from the heat and put into sterilized jars. Refrigerate only after opening.