Jerusalem Artichoke Pickles – a delicious recipe with lemon juice, artichokes, white vinegar, sugar, water, whole mustard seeds. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Stir lemon juice into a large bowl of cold water.
2
Peel Jerusalem artichokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).
3
Bring vinegar, sugar, water, mustard seeds, turmeric, cayenne, and 1 1/2 tsp salt to a boil in a medium nonreactive saucepan, stirring until sugar has dissolved. Cool brine to room temperature.
4
Cook Jerusalem artichokes and onion in a large pot of boiling water 1 minute. Drain and spread out on a kitchen towel to cool. Put vegetables in a glass or ceramic bowl and pour brine over them. Weight vegetables with a small plate to keep submerged, then cover bowl tightly. Chill, stirring once or twice a day, at least 1 week (to allow flavors to develop).
174
kcal
Calories
40
g
Carbs
Carbs
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons fresh lemon juice, 2 pounds Jerusalem artichokes (also called Sun Chokes), 1 3/4 cups distilled white vinegar, 3/4 cup sugar, 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.
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