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Jerusalem Artichoke Pickles

Jerusalem Artichoke Pickles


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Ingredients

  • 1/2 cup coarse kosher salt
  • 1 pound Jerusalem artichokes (also called sunchokes)*
  • 2 tablespoons dry mustard
  • 1 tablespoon all purpose flour
  • 1 1/3 cups apple cider vinegar
  • 1 cup plus 2 tablespoons sugar
  • 1 1/2 teaspoons yellow mustard seeds
  • 1 1/2 teaspoons celery seeds
  • 1/2 teaspoon ground black pepper
  • 1 1/3 cups chopped red bell pepper

Recipe Preparation

  • Bring 2 cups water and 1/2 cup coarse salt to simmer in medium saucepan, stirring until salt dissolves. Remove from heat and add 2 cups water. Cool brine.

  • Working with 1 Jerusalem artichoke at a time, peel and cut into 1/2-inch cubes. Place in brine. Cover; chill overnight.

  • Whisk mustard, flour, and 1 tablespoon water in small bowl to paste. Bring vinegar and next 5 ingredients to boil in large saucepan, stirring to dissolve sugar. Whisk in mustard paste. Simmer until thickened, whisking often, about 2 minutes. Add drained Jerusalem artichokes, bell pepper, and onion to pan; cook until artichokes are crisp-tender, about 5 minutes. Cool.

  • *Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets.

Reviews Section


Watch the video: Foraging and Fermenting Jerusalem Artichoke aka Sunchoke aka Fartachoke (July 2022).


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