Pickled jerusalem artichoke relish

21⁄2 cups cider vinegar, divided;

21⁄2 pounds fresh Jerusalem artichokes, scrubbed and trimmed of blemishes;

1 cup sugar;

11⁄2 teaspoons kosher salt;

1⁄2 teaspoon ground black pepper;

1 tablespoon ground turmeric;

2 teaspoons dry mustard;

1 teaspoon celery seed;

21⁄2 teaspoons yellow mustard seed;

1 teaspoon coriander seed;

1 large red onion, thinly sliced or coarsely chopped;

2 large red bell peppers, thinly sliced or coarsely chopped;

Have ready four 1-pint jars or two 1-quart jars that have been sterilized in boiling water or run through the dishwasher on the hottest cycle. The jars should have sterilized tight-fitting lids. The jars and lids don’t have to stay hot, but they must stay sterile.
Fill a large bowl with cold water and stir in 1⁄2 cup of the vinegar. (This acidulated water will keep the artichokes from darkening after they are cut.) Coarsely chop or thinly slice the artichokes by hand or in a food processor fitted with the french-fry cut or slicing disc. Immediately transfer the cut artichokes into the bowl of vinegar water and set aside.
Bring the remaining 2 cups of vinegar and the sugar, salt, pepper, turmeric, dry mustard, celery seed, mustard seed, and coriander seed to a boil in a very large pot over medium-high heat, stirring to dissolve the sugar. Add the onion and peppers. Drain the artichokes and add them to the pot. Stir well and return to a boil. Cook until the vegetables are crisp-tender, 5 to 10 minutes, stirring occasionally. Remove the pot from the heat.
Pack the relish into the prepared jars. Close the jars and set aside to cool to room temperature. Store in the refrigerator for up to 3 months.