Artichoke Relish

Prepare a brine by dissolving 1 cup salt in 1 gallon of water in a large bowl. Trim artichokes by cutting off the top quarter and removing outer leaves; halve lengthwise and scoop out fuzzy centers with a spoon. Submerge prepared artichokes in the brine and let sit for 30 minutes.

Remove artichokes from brine and rinse thoroughly under cold water. Pat dry with paper towels and slice into quarter-inch thick pieces.

Core and seed the red bell peppers, then dice into quarter-inch pieces. Peel and finely dice the white onions into uniform pieces.

Combine sugar, vinegar, mustard seed, turmeric, and ½ teaspoon salt in a large stainless steel pot. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves completely.

Add the sliced artichokes, diced bell peppers, and diced onions to the simmering vinegar mixture. Stir well to combine all ingredients evenly.

Maintain a gentle simmer and cook, stirring occasionally, until the vegetables are tender and the mixture has thickened slightly.

Transfer the hot relish into sterilized jars, filling to within half an inch of the rim. Seal with sterilized lids and allow to cool to room temperature before storing.