In this Jerusalem Artichokes Recipe post, I'll be sharing my favorite way to enjoy these surprisingly sweet and nutty tubers, pickled! There are many Sunchoke Recipes online, but this is by far my favorite! Torshi, including pickled sunchokes, are served on the side with Assyrian meals, especially with stew and rice.

"Sunchokes" are called "
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🧐 Why This Recipe Works
- Pickled sunchokes have a way of taking over the garden so pickling them is a great way of preserving them to enjoy throughout the year.
- Fermented vegetables contain lots of healthy gut bacteria.
- This is an easy-to-follow recipe and only requires a handful of ingredients.
🛒 What You Need For This Recipe
🔖 Recipe Ingredient Notes
- Sunchokes — Sunchokes can be found in the Fall in some health food stores or ethnic markets. They can be listed as "Sunflower Chokes" or "Jerusalem artichokes" They can also be grown by sticking the tubers into the ground. Once planted, the tubers spread and multiply in number and can be harvested in the Fall.
- Curry — Curry powder comes in both hot and mild, either may be used in this recipe.
- Vinegar — I like to use a combination of apple cider vinegar and distilled white vinegar. However, you can either one.
- Peppers — Spicy peppers like habaneros are not added traditionally, but I like to add them. Feel free to leave them out.
🌻 How to Make Pickled Sunchokes
STEP 1: Thoroughly clean sunchokes to remove all the soil and dirt. Trim any dark spots or knots off, and peel if needed.
STEP 2: Stir half of the salt into one quart (4 cups) of cold water, and mix until the salt is dissolved.
STEP 3: Place sunchokes in a large sterilized jar. Cover with the brine solution.
STEP 4: Leave the lid untightened to allow the gases to escape.
STEP 5: Place the bottle in a dark location for one week. Check the bottled sunchokes after three days. There should be a build-up of gases. If not, be patient, it will happen.
STEP 6: When the brine does get murky and the gases float to the surface drain the old brine and make a new batch. Brine the sunchokes for approximately four more days.
STEP 7: Once the sunchokes have been brined for one week, remove them from the brine and rinse them with fresh, cold water.
STEP 8: Pour vinegar into a saucepan and bring to a boil. Remove from heat and stir the curry into the vinegar until combined. The curry will still settle to the bottom, which is ok.
STEP 9: Allow the vinegar to cool for approximately five minutes. Add sunchokes, garlic, parsley, and chilis (if using).
STEP 10: Add the contents of the pot to sterilized jars and store in the refrigerator. Mine yielded two jars (one quart-sized jar and an eight-ounce jar).
The pickled sunchokes will be ready to eat after three days but will taste better the longer they're allowed to pickle.
Note: Mom always kept her mix of pickles in a large plastic ice cream tub. You know, the kind with the red handle? She made a lot of pickles and added more when the tub got low.
🤷🏻♀️Recipe FAQs
Jerusalem artichokes are neither artichokes nor are they from Jerusalem. Sometimes they're referred to as "sunchokes."
Jerusalem artichoke is a perennial weed that can grow to be around 7' tall. A species of sunflowers, the plant has beautiful yellow flowers, 2"— 4" in diameter.
The flowers resemble sunflowers, which is why this plant and its tubers are also referred to as sunchokes. I will be using both names interchangeably in this post.
Although considered an invasive weed, the plant does have one delicious benefit; the edible tubers that grow beneath it.
Similar to potatoes in taste and texture, but sweeter, sunchokes are healthier than potatoes and lower on the glycemic index.
The 3"— 4" long tubers can be used in recipes that call for potatoes and are a great option for diabetics.
Jerusalem artichokes can be enjoyed both peeled and unpeeled. For the purpose of this pickled Jerusalem Artichokes Recipe, you can do either.
Personally, I only peel the areas that are either dark or knotty. If you plan on eating them unpeeled, be sure to scrub them thoroughly with a potato scrub brush.
Unlike potatoes, you can eat sunchokes raw. They have a crunchy texture and a mild flavor. Some people slice or julienne the sunchokes and add them to salads for added flavor and crunch.
A word of caution, however. Some people experience stomach distress and flatulence from eating raw sunchokes.
Sunchokes can also be roasted, mashed, fried, and scalloped.
In my immediate family, Jerusalem artichokes were only eaten pickled. Mom also pickled green tomatoes, eggplant, and turnips. However, pickled sunchokes have always been my favorite, probably due to their crunchy texture.
In the United States, Jerusalem artichokes usually make their appearance in a few grocery stores in late Fall, or early Winter. They are harvested after the first frost.
Since they are so hard to find in stores, another option is to grow them yourself. The tubers can be purchased from catalogs.
If you can find them locally, you can try planting a few and see how it goes. Just make sure you have plenty of space to grow them because they are very invasive.
To learn more about growing your own sunchokes, check out this informative article about Growing Jerusalem Artichokes.
"Jerusalem Fartichokes" can indeed cause flatulence. This is due to the high content of inulin found in these tasty little tubers.
Gerard's Herbal, printed in 1621, quotes the English Botanist, John Goodyer, on Jerusalem artichokes:
"The inulin cannot be broken down by the human digestive system but it is metabolized by bacteria in the colon. This can cause flatulence and, in some cases, gastric pain."
When I first saw all the information on the internet regarding the flatulence-causing effects of the Sunchokes I was really surprised.
I don't remember experiencing this issue when eating pickled Jerusalem artichokes. After doing a little research on the matter it all began to make sense.
I recall mom brining the tubers in large containers after harvesting them. The liquid would become very cloudy and gaseous. It would need to be replenished with fresh brine a few times a week.
This went on for a few weeks, up to a month. Mom said that this process was necessary to release the gases from the sunchokes.
In the back of my mind, I thought this was an unnecessary step and wanted to hurry the process along, but mom didn't budge.
However, my recent research led me to the following information that validates mom's methods of preparing sunchokes:
During this pickling process, lactobacillus bacteria gorge on the inulin and convert it to gas, which manifests as bubbles in the pickling jar, rather than your intestines.
By the time the pickles are ready to eat, the inulin has already been mostly consumed, and the “bacteria farts” float away painlessly when you open the jar.
(Modern Farmer)
It turns out that this brining process, also known as lacto-fermentation, has many health benefits. This explains why foods like sauerkraut and kimchi are known for their nutritious value and their ability to aid in the restoration of gut health.
Why did I ever doubt my mom? Without knowing the fancy terminology, or the science behind it, my mom, and her mom before her, knew how to overcome the gassy effects of sunchokes. Quite impressive, don't you think?
👩🏼🍳 Pro Tips
- Never tighten the jar lid during the brining process, the bottle can burst as a result of the gases being released from the sunchokes.
- Pickled sunchokes will be ready to eat in as little as three days after pickling them in the vinegar solution. However, the longer they pickle the more flavor they will absorb.
- If you prefer canning the pickles instead of storing them in the refrigerator, be sure to pack the sunchokes in jars that have been properly sterilized. Boil sealed jars in a water bath for at least five minutes before storing them in a cool, dark location.
- If you find the pickling solution too strong, you can replace some of the vinegar with salted water. Use the ratio found in my pickled carrots recipe.
- Plastic or glass containers are perfect for storing pickles. For longer, unrefrigerated storage, use the following sterilization/canning directions.
This Jerusalem artichoke recipe will forever remind me of my mom. Not only because she made the BEST pickled sunchokes. No, it’s because sunchokes were partially responsible for her developing lymphedema.
Mom wasn’t supposed to do anything strenuous with her arm after her lymph nodes were removed (due to breast cancer.
Unfortunately, mom, who loved working in her garden, single-handedly pulled many sunchoke plants from their roots, so she could pickle the tubers.
Her arm swelled almost immediately and it never went back to normal. So if you enjoy this Jerusalem artichokes recipe, give mom a little nod, would you?
🥒 Related Recipes
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📖 Recipe
Jerusalem Artichoke Recipe (Pickled Sunchokes)
Ingredients
Brine
- 2 quart water (divided)
- ½ cup sea salt (divided)
Other Ingredients
- 2 pound sunchokes/Jerusalem artichokes (cleaned, cut into chunks)
- 1½ cups apple cider vinegar
- 1½ cups distilled white vinegar
- 3 cloves garlic (sliced)
- ¼ cup Italian parsley
- 1 tablespoon hot curry (mild may be used)
- 1 habanero or serrano pepper (optional)
Instructions
- Thoroughly clean sunchokes to remove all the soil. Trim any dark spots, or knots and peel, as necessary. Cut into 1"-2" chunks
Brining Solution
- Stir half of the salt into a quart of cold water, until dissolved.
- Place sunchokes in a clean, sterilized jar. Cover with the brine solution.
- Leave the lid untightened to allow the gases to escape.
- Place the bottle in a dark location for one week. Check the bottled sunchokes after three days.
- When the brine gets murky and gases float to the surface, drain the old brine and make a new batch using the remaining salt. Soak the sunchokes in the new brine for four more days.
Pickling Solution
- Once the sunchokes have been brining for at least one week, remove them from the brine and rinse them off with fresh, cold water.
- Place vinegar in a saucepan and bring to a boil. Remove from heat and stir the curry into the vinegar until combined.
- Allow the vinegar to cool slightly (for approximately five minutes). Add sunchokes, garlic, parsley, and habanero pepper (if using).
- Add to sterilized jars and store in the refrigerator.
- The pickled sunchokes will be ready to eat after three days but will taste better the longer they’re allowed to pickle.
Notes
- Never tighten the jar lid during the brining process, the bottle can burst as a result of the gases being released from the sunchokes.
- Pickled sunchokes will be ready to eat in as little as three days after pickling them in the vinegar solution. However, the longer they pickle the more flavor they will absorb.
- If you prefer canning the pickles instead of storing them in the refrigerator, be sure to pack the sunchokes in jars that have been properly sterilized. Boil sealed jars in a water bath for at least five minutes before storing them in a cool, dark location.
- If you find the pickling solution too strong, you can replace some of the vinegar with salted water. Use the ratio found in my pickled carrots recipe.
- Plastic or glass containers are perfect for storing pickles. For longer, unrefrigerated storage, use the following sterilization/canning directions.
Steve Beucler says
I am interested in the exact type of curry you used since their are so many, powder, or the canned Thai curry's Green, Yellow, Red, panang.
Hilda Sterner says
Hi Steve, I like this one. There is also a mild version if you don't want them to be spicy.
Cindy D. says
I made these and they taste great! I’m wondering how long they will keep in the refrigerator?
Hilda Sterner says
Hi Cindy,They will last just as long as most pickles last in the fridge, for many months!
Ludwig says
I've only just realised that I forgot to add the distilled white vinegar during the pickling solution and only used the apple cider vinegar. My artichokes have been in the fridge for a week now, could I create a new solution and use that instead or am I fine?
Hilda Sterner says
Hi Ludwig,
It might taste a little different than intended but it should be fine. I'm not sure how many jars you have but you can always pour some of it out and add distilled vinegar. The distilled vinegar doesn't affect the color, but in this case it does not matter since you should have curry in the solution. The other thing about distilled vinegar it has a more mellow flavor and can be more acidic. All this to say that it should be fine. 🙂
Lisa says
I have one if the Ball pickling kits with the airlock and glass weights. Would those be good to use for this? Thanks!
Hilda Sterner says
Hi Lisa,
I guess you could, but I usually save those for recipes that you leave to ferment for a while without touching them where as with this recipe you will be swapping out the water when it gets murky. Ultimately it's up to you!
Brian T says
Was surprised and delighted with the outcome.
BTW, the sunchokes retained a nice golden colour and good crunch .
Plus I read about Assyrians, and learnt things I had not known before. Sad history.
Thanks
Hilda Sterner says
Hi Brian, I'm delighted that you're happy with the outcome! I'm also excited that you took the time to learn more about our history. Thank you so much for the review!
Heidi Yohanna says
i hope my pickles turn out tasty. Unfortunately the sunchokes changed color (turned very dark) when in the salt water. How can this be avoided?
Hilda Sterner says
Hi Heidi,
I've never had that happen. Usually, as the water turns brown the sunchokes get whiter, not darker. You did have them soaking in salted water, right? There's no bad smell or mold I assume, you're just bothered by the color? Maybe you can peel them. Please let me know how it goes!
Heidi says
Hilda, could it be that the sea salt is iodized or that I use well water?
Hilda Sterner says
Hi Heidi, I did look into it further and found that both of the things you mentioned can in fact be the cause. We have well water too, but I guess depending on the number of minerals in your well water, like too much iron, can cause pickles to turn dark in color. This includes using iodized salt. Can the darker part be sliced off or are they dark thoughout?
Suzanne says
I am gonna try this recipe, can't wait. But was wondering if on a batch I could use a package of the bread and butter mix you buy at the store. I am worried while reading about exploding jars because of gases.
Hilda Sterner says
Hi Suzanne, You can, as long as you process them in the salt water first.
Suzanne says
Thank you for the information. Will a week in the brine keep them from forming gases after processing in the sealed jars, or should they be brined longer?
Rachel says
Hi there!
I made the mistake of letting my sunchokes sit in the second brine solution a day or two longer than they should have and there is a layer of mold on the top. The tubers themselves look and smell fine but wondering if you had any insight on this, if I should dump the whole batch to be safe. Thanks!
Hilda Sterner says
If it was me, I would rinse the tubers and add them to new brine, but that's just me. I really don't want to advise you on how to proceed for legal reasons, but that's how I would handle it. I hope that helps.
Ana says
I usually harvest and eat the JA in the spring when I weed out the multiple tubers that reproduced over the previous season. I just put the tubers in the brine and they floated to the surface -- too much air in the tubers? Placed a small bowl in the opening of the jar to push them down and keep the top loose. Hope it still works. Any comments welcome!
Hilda Sterner says
Hi Ana,
As long as you've tried it and works, I say keep doing what you're doing!
Lizzi says
They taste delicious, will plant more sunchokes and preserve them this way again!
Hilda Sterner says
Thank you, Lizzi, enjoy!
Sally Fairey says
I'm going to try this as soon as I get everything together!!
My question is,,,,can you recommend a Curry? There are so many out there I would love to have your recommendation...
Hilda Sterner says
Hi Sally, Thanks for the question. I love Madras Curry. I'm sure you can find it on
Amazon. Good luck!
Sally says
Thanks! I'll go check. My artichokes are brining right along schedule!
Linda Waters says
Love it🥰 Give it a five
Hilda Sterner says
Thanks, Linda, but you didn't give it a 5. You have to click the stars. 😬
Leza says
We grew up eating Jerusalem artichokes raw. Occasionally, now, I’ll cook them for my family, but it’s mainly me eating them. Your recipe sounds *devine*! For sure I’ll be trying it out, especially since I just harvested a bunch from my garden before the ground froze. Thank you so much for posting this treasured recipe!!! 😃❤️
Hilda Sterner says
Did you ever have any discomfort from eating them raw? I love the flavor, but I'm always worried about the stomach upset, so I don't attempt it. Enjoy the recipe. I had a few artichokes that I planted in the ground in the summer, but the chipmunks kept digging them out and eating them. I'm not sure if they left me any. 😩
Leza says
Hi, Hilda! 😃 Nonesoever. 🙂 We never ate huge quantities of it at one time, either, so maybe that’s why. I recently read somewhere about people having gastric upsets and was shocked, as was my mom when I told her. Somewhere else, I read that if you start off eating a little at a time, you can build up tolerance to it. It is an awesome prebiotic that helps feed the probiotics in our gut! 🙂
Oh, no! I’m always afraid the gophers and voles that live in my fenced in garden (their gated community 🙄...) will get mine like they do with everything else..., but they either don’t like Sunchokes, or I now have so much, it’s not noticed. Hopefully they didn’t get it all, and you still have some in your garden! 😎
Tip: all you need are *peelings* that have eyes on them. My dad taught me that. I live in the frozen tundra of NW Wisconsin, now, and started a bunch inside in the winter, a few years ago. They are so easy to grow—*if* the critters leave them alone! 😏
Diane Tames-VanSchenkBrill says
My family grew up eating turshia.
We grew our own Jerusalem Artichokes. I loved learning how to pickle them along with the carrots and green tomatoes and peppers.
Just wanted to let everyone know they sell Jerusalem Artichokes on Amazon by the box!
And I have found them in Amish Market s too.
Thank you for sharing your Assyrian recipes it is our foods that keep the family together.🤗
HildaSterner says
Hi Diane, that is GREAT news! I had no idea you could get them on Amazon. Thanks for letting us know. Also, my mom used to go through the process of brining them first and would then add them to her large container of turshia. You probably know what container I'm referring to... the large white icecream tubs with a red handle. Classic Assyrian move. 😉
Kelly Methey says
Do they taste like jicama? Your description of a potato only different reminded me of it. I love jicama, I have never had a Jerusalem artichoke but have heard of them. I love pickles so I am intrigued...
HildaSterner says
I guess, in a way they can be compared to jicama. If we ever do some coffee, I'll bring you some to try!