Pickled Sunchokes

Name: Pickled Sunchokes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16 serving
Ingredients: 2 to 3 pounds sunchokes; Juice of 2 to3 lemons; 4 cups water; 1/4 cup Kosher or pickling salt; 2 tablespoons turmeric; 4 cups cider vinegar; 1 cup white wine vinegar; 1 cup water; 1 to 2 cups sugar; 2 tablespoons mustard seed; 1 teaspoon dry mustard; 1 tablespoon chile flakes or 1 dried chile per quart; 1 clove per quart; 1 bay leaf per quart

User Reviews

4.9

24 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
16
Calories
38 kcal
Course
Appetizer
Cuisine
North African

Pickled Sunchokes

Elizabeth Hodge

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The key to crunchy pickles is to use small pieces, like 1/2 inch or smaller. If you try to pickle them larger the middle of them will be soft and icky, not crunchy. If you want to use fresh turmeric root, look in Whole Foods or at Middle Eastern markets. I've made it with powdered turmeric too, and it's just as good.

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Ingredients

Servings

2 to 3 pounds sunchokes (choose small ones if possible)
Juice of 2 to3 lemons
4 cups water
1/4 cup Kosher or pickling salt
2 tablespoons turmeric, or 1 large fresh turmeric root, sliced
4 cups cider vinegar
1 cup white wine vinegar
1 cup water
1 to 2 cups sugar (depending on how sweet you want them)
2 tablespoons mustard seed
1 teaspoon dry mustard
1 tablespoon chile flakes or 1 dried chile per quart
1 clove per quart
1 bay leaf per quart

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Instructions

Cut jerusalem artichokes into 1/2 inch pieces and put any cut pieces into a bowl of water with the lemon juice in it -- they will discolor otherwise. When you have them all cut, mix the 4 cups water, 1 tablespoon of the turmeric (or the sliced fresh turmeric root) and the 1/4 cup salt. This is your brine. Brine the sunchokes overnight, about 8 to 12 hours.
To make the pickling liquid, mix the vinegar, sugar, 1 cup water, the rest of the turmeric (if you are not using fresh turmeric root), mustard seed, dry mustard, chiles, cloves and bay leaves (basically everything else) and bring to a boil. Stir well and let it cool to room temperature.
Get your hot water bath ready if you plan to can these. Skip this if you plan on keeping the pickles in the fridge.
Fish out a chile, clove and bay leaf from the pickling liquid and put one in each jar.
Rinse the sunchokes well, then pack into jars. Cover with the cooled vinegar mixture. Make sure to leave at least 1/4 inch of headspace if you are canning. Process in a hot water bath for 10 to 15 minutes. Wait at least a week before eating.

Notes

This recipe makes about 2 quarts.

Nutrition Information

Show Details

Calories 38kcal (2%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 1777mg (74%) Potassium 150mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 3IU (0%) Vitamin C 1mg (1%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 38 kcal

% Daily Value*

Calories	38kcal	2%
Carbohydrates	4g	1%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	1777mg	74%
Potassium	150mg	3%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	3IU	0%
Vitamin C	1mg	1%
Calcium	15mg	2%
Iron	1mg	6%