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.
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