Pickled Jerusalem Artichokes

1. 1

   Bring the water and vinegar to a boil.

2. 2

   Add the rest of the ingredients and simmer until the Jerusalem artichokes are tender on the edges but still quite crisp in the center, about 3 minutes.

3. 3

   Remove from the heat and let cool.

4. 4

   Pour into a container and chill up to a week.

* Per serving · 4 servings · Values may vary.

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