Jerusalem Artichoke Pickles

A tangy and flavorful pickle made with Jerusalem artichokes (sun chokes), sweet onions, and aromatic spices in a vinegar brine. These pickles develop their complex flavor over time and make a delicious condiment or side dish.

6 servings

168 hr 47 min

Published October 4, 2025

Ingredients

•2 tablespoons fresh lemon juice
•2 pounds Jerusalem artichokes (also called Sun Chokes)
•1¾ cups distilled white vinegar
•¾ cup sugar
•¾ cup water
•½ tablespoons whole mustard seeds
•½ teaspoon turmeric
•¼ teaspoon cayenne
•½ whole large sweet onion
•halved lengthwise and thickly sliced

Cooking Instructions

1.
Stir lemon juice into a large bowl of cold water.
2 min
2.
Peel Jerusalem artichokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).
15 min
3.
Bring vinegar, sugar, water, mustard seeds, turmeric, cayenne, and 1 1/2 tsp salt to a boil in a medium nonreactive saucepan, stirring until sugar has dissolved. Cool brine to room temperature.
30 min
4.
Cook Jerusalem artichokes and onion in a large pot of boiling water 1 minute. Drain and spread out on a kitchen towel to cool. Put vegetables in a glass or ceramic bowl and pour brine over them. Weight vegetables with a small plate to keep submerged, then cover bowl tightly. Chill, stirring once or twice a day, at least 1 week (to allow flavors to develop).
10080 min

Ingredients

•2 tablespoons fresh lemon juice

•2 pounds Jerusalem artichokes (also called Sun Chokes)

•1¾ cups distilled white vinegar

•¾ cup sugar

•¾ cup water

•½ tablespoons whole mustard seeds

•½ teaspoon turmeric

•¼ teaspoon cayenne

•½ whole large sweet onion

•halved lengthwise and thickly sliced

Cooking Instructions

Stir lemon juice into a large bowl of cold water.

2 min

Peel Jerusalem artichokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).

15 min

Bring vinegar, sugar, water, mustard seeds, turmeric, cayenne, and 1 1/2 tsp salt to a boil in a medium nonreactive saucepan, stirring until sugar has dissolved. Cool brine to room temperature.

30 min

Cook Jerusalem artichokes and onion in a large pot of boiling water 1 minute. Drain and spread out on a kitchen towel to cool. Put vegetables in a glass or ceramic bowl and pour brine over them. Weight vegetables with a small plate to keep submerged, then cover bowl tightly. Chill, stirring once or twice a day, at least 1 week (to allow flavors to develop).

10080 min