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

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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 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.

Jerusalem Artichoke Pickles

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