Jerusalem Artichoke Pickles Recipe

Name: Jerusalem Artichoke Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 teaspoons turmeric; 1/2 teaspoon ground black pepper; 1 1/3 cups chopped red bell pepper; 2/3 cup chopped onion

Servings: persons

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 1/2 teaspoons turmeric
1/2 teaspoon ground black pepper
1 1/3 cups chopped red bell pepper
2/3 cup chopped onion

1
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.
2
Working with 1 Jerusalem artichoke at a time, peel and cut into 1/2-inch cubes. Place in brine. Cover; chill overnight.
3
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.

277

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup coarse kosher salt, 1 pound Jerusalem artichokes (also called sunchokes)*, 2 tablespoons dry mustard, 1 tablespoon all purpose flour, and more.

Yes, Jerusalem Artichoke Pickles falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerusalem Artichoke Pickles

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