Topinambour Relish

We dice topinambours (Jerusalem artichokes) by hand so they keep their crunch, then brine them with vinegar, mustard seed, and a little heat. The texture stays firm even after canning, which is most of the point. Eat it on a hot dog, mix it into potato salad, or put it out with a cheese board. It converts people who think they don't like relish.