Pickled Sunchokes
User Reviews
4.9
16 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
16
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Calories
38 kcal
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Course
Appetizer
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Cuisine
North African
Pickled Sunchokes
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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
- 2 sunchoke (choose small ones if possible)
- lemon juice of 2 to 3 lemons
- 4 cups water
- 1/4 cup kosher salt 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 sugar depending on how sweet you want them
- 2 tablespoons mustard seed
- 1 teaspoon mustard powder dry
- 1 tablespoon chile flakes or 1 dried chile per quart
- 1 clove per quart
- 1 bay leaf per quart
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
(3%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
16 reviews
Excellent
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