Pickled Jerusalem Artichokes
Crunchy and sweet, sunchokes are perfect in this pickled sunchokes recipe.
Servings: 16 servings
Calories: 41kcal
Equipment
Ingredients
Brine
- 2 quarts water (divided)
- ½ cup sea salt (divided)
Other Ingredients
- 2 pounds sunchokes/Jerusalem artichokes (cleaned, cut into chunks)
- 1½ cups apple cider vinegar
- 1½ cups distilled white vinegar
- 1 tablespoon hot curry (mild may be used)
- 1 tablespoon sea salt
- 1 teaspoon granulated sugar
- 3 cloves garlic (sliced)
- ¼ cup Italian parsley
- 1 habanero or serrano pepper (optional)
Instructions
- Thoroughly clean Jerusalem artichokes to remove all the soil. Trim any dark spots or knots and peel, as necessary. Cut into 1"-2" chunks.
- Stir half of the salt into a quart of cold water until dissolved. Place artichokes 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 Jerusalem artichokes 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 artichokes in the new brine for four more days.
- Once the Jerusalem artichokes have been brining for at least one week, remove them from the brine and rinse them off with fresh, cold water.
- Pour vinegar into a saucepan and stir in curry, salt, and sugar. Stir over low to medium heat until the salt and sugar dissolve.
- Stir in garlic, parsley, and hot peppers (if using) and pour over the Jerusalem artichokes.
- Distribute between sterilized jars and store in the refrigerator. Mine yielded two jars (one quart-sized jar and an eight-ounce jar).
- The pickled artichokes will be ready to eat after three days, but will taste better the longer they’re allowed to pickle.
Video
Notes
- Never tighten the jar lid during the brining process; the jar 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.
- These are refrigerator pickles, so keep them in the fridge. If you'd like shelf-stable jars, follow a tested canning recipe and processing time instead.
- If you find the pickling solution too strong, you can replace some of the vinegar with salted water (for refrigerator storage only). Use the ratio found in my pickled carrots recipe.
- Plastic or glass containers are perfect for storing pickles. Before filling them, follow these easy jar sterilization directions.
Nutrition
Serving: 2oz | Calories: 41kcal | Carbohydrates: 10.99g | Protein: 1.13g | Fat: 0.01g | Sodium: 880.24mg | Fiber: 0.91g | Sugar: 5.92g
