Pickled Jerusalem Artichokes Recipe

Name: Pickled Jerusalem Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds Jerusalem artichokes; 4 cups water; 1/4 cup coarse salt; 2 small onions, thinly sliced; 2 cups vinegar; 1 1/2 cups sugar; 10 whole cloves; 1 (2-inch) stick cinnamon; 1 clove garlic; 1 tablespoon mustard seeds; 1 teaspoon celery seeds; 1/2 teaspoon crushed red pepper

Servings: persons

1 1/2 pounds Jerusalem artichokes
4 cups water
1/4 cup coarse salt
2 small onions, thinly sliced
2 cups vinegar
1 1/2 cups sugar
10 whole cloves
1 (2-inch) stick cinnamon
1 clove garlic
1 tablespoon mustard seeds
1 teaspoon celery seeds
1/2 teaspoon crushed red pepper

1
Scrub artichokes thoroughly with a stiff brush; cut into thin slices. Combine water and salt, stirring to dissolve. Add artichokes and onion; cover and refrigerate overnight. Drain artichokes and onion; set aside.
2
Combine remaining ingredients in a saucepan; bring to a boil and cook 5 minutes, stirring occasionally. Remove cinnamon, garlic, and cloves.
3
Spoon artichokes and onion into hot sterilized jars; pour hot vinegar mixture over vegetables, leaving 1/4-inch head space. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.
4
Note: Pickled artichokes should be stored in a cool place at least 2 weeks before using.

390

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 1/2 pounds Jerusalem artichokes, 4 cups water, 1/4 cup coarse salt, 2 small onions, thinly sliced, and more.

Yes, Pickled Jerusalem Artichokes 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.

Pickled Jerusalem Artichokes

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