Jerusalem Artichoke Pickles Recipe

Name: Jerusalem Artichoke Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds Jerusalem artichokes, peeled and sliced; 1 large white onion, peeled and sliced; 1/2 cup salt; 1 tablespoon plus 1 1/2 teaspoons mustard seeds; 1 tablespoon plus 1 1/2 teaspoons whole peppercorns; 1 tablespoon ground turmeric; 2 teaspoons whole allspice; 1/2 teaspoon whole cloves; 2 (3-inch) sticks cinnamon, broken; 1 quart white vinegar; 1 1/2 cups firmly packed brown sugar

Servings: persons

4 pounds Jerusalem artichokes, peeled and sliced
1 large white onion, peeled and sliced
1/2 cup salt
1 tablespoon plus 1 1/2 teaspoons mustard seeds
1 tablespoon plus 1 1/2 teaspoons whole peppercorns
1 tablespoon ground turmeric
2 teaspoons whole allspice
1/2 teaspoon whole cloves
2 (3-inch) sticks cinnamon, broken
1 quart white vinegar
1 1/2 cups firmly packed brown sugar

1
Combine artichokes and onion in a large glass container; sprinkle with salt. Cover and refrigerate 24 hours. Rinse mixture several times in cold water; drain well.
2
Combine spices; tie loosely in a cheesecloth bag. Combine spice bag, vinegar, and sugar in a stainless steel stockpot. Bring to a boil; boil 3 minutes, stirring until sugar dissolves. Add artichoke mixture. Reduce heat; simmer 5 minutes, stirring frequently. Remove spice bag and onion; discard. Pack artichokes into hot sterilized jars, and cover with hot syrup, leaving 1/3- inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process artichokes in boiling- water bath 10 minutes.

467

kcal

Calories

Fat

127

Carbs

Protein

Fat 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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 pounds Jerusalem artichokes, peeled and sliced, 1 large white onion, peeled and sliced, 1/2 cup salt, 1 tablespoon plus 1 1/2 teaspoons mustard seeds, 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

How did you like this recipe?

Frequently Asked Questions