A true Southern tradition, made from the plentiful Jerusalem artichoke. Like the peanut, which is neither a pea nor a nut, the Jerusalem artichoke isn’t from Jerusalem and isn’t an artichoke. It is a root related to the sunflower, and is a crunchy, lightly sweet tuber. We chop and soak it with other vegetables and spices in a sugar-vinegar brine.
Try this relish in egg, tuna, and potato salads, on hot dogs, and with meats of all kinds.
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