- 1/2 cup coarse kosher salt
- 1 pound Jerusalem artichokes (also called sunchokes)*
- 2 tablespoons dry mustard
- 1 tablespoon all purpose flour
- 1 1/3 cups apple cider vinegar
- 1 cup plus 2 tablespoons sugar
- 1 1/2 teaspoons yellow mustard seeds
- 1 1/2 teaspoons celery seeds
- 1/2 teaspoon ground black pepper
- 1 1/3 cups chopped red bell pepper
Bring 2 cups water and 1/2 cup coarse salt to simmer in medium saucepan, stirring until salt dissolves. Remove from heat and add 2 cups water. Cool brine.
Working with 1 Jerusalem artichoke at a time, peel and cut into 1/2-inch cubes. Place in brine. Cover; chill overnight.
Whisk mustard, flour, and 1 tablespoon water in small bowl to paste. Bring vinegar and next 5 ingredients to boil in large saucepan, stirring to dissolve sugar. Whisk in mustard paste. Simmer until thickened, whisking often, about 2 minutes. Add drained Jerusalem artichokes, bell pepper, and onion to pan; cook until artichokes are crisp-tender, about 5 minutes. Cool.
*Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets.