1/4 c. salad oil
1 tsp. sugar
1/4 tsp. pepper
1 clove garlic, minced or mashed
2 tbsp. wine vinegar
1/2 tsp. salt
3/4 tsp. dry mustard

Scrub or peel about 1/2 lb. Jerusalem artichokes, slice thinly and chill several hours or overnight. Will keep indefinitely in refrigerator. Good as relish or in green salad.