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 pound Jerusalem artichokes or sun chokes, 8 to 10; 4 cups water; 1/2 cup kosher salt; 2 to 6 whole, very small white onions, peeled; ⅔ cup white vinegar; 4 whole allspice; 4 whole cloves; 1 teaspoon whole mustard seeds; 1/2 teaspoon celery seeds; 1/4 teaspoon turmeric; 1/2 teaspoon dry mustard; 1/2 teaspoon peppercorns

Servings: persons

1 pound Jerusalem artichokes or sun chokes, 8 to 10
4 cups water
1/2 cup kosher salt
2 to 6 whole, very small white onions, peeled
⅔ cup white vinegar
4 whole allspice
4 whole cloves
1 teaspoon whole mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon turmeric
1/2 teaspoon dry mustard
1/2 teaspoon peppercorns

1
Using a small regular or swivel-bladed paring knife, peel the artichokes.
2
If they are very large, cut them in half or even into quarters.
3
Combine the water and salt in a mixing bowl and stir until salt dissolves.
4
Add the artichokes and let stand in a cool place overnight.
5
Drain the artichokes and put them in a one-pint sterilized glass preserving jar.
6
Add the small white onions.
7
Press down firmly.
8
Combine the vinegar, allspice, cloves, mustard seeds, celery seeds, turmeric, dry mustard and peppercorns in a saucepan.
9
Bring to the boil.
10
Pour the liquid and spices over the artichokes.
11
Seal tightly and let stand about two months before using.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 pound Jerusalem artichokes or sun chokes, 8 to 10, 4 cups water, 1/2 cup kosher salt, 2 to 6 whole, very small white onions, peeled, 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.

That's it — enjoy your meal!

Jerusalem Artichoke Pickles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions