JERUSALEM ARTICHOKE PICKLES

By BobD

Ingredients

• YIELD 4 CUPS
• 2 tablespoons fresh lemon juice
• 2 pounds Jerusalem artichokes (also called Sun Chokes)
• 1 3/4 cups distilled white vinegar
• 3/4 cup sugar
• 3/4 cup water
• 1/2 tablespoons whole mustard seeds
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/2 large sweet onion, halved lengthwise and thickly sliced

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Stir lemon juice into a large bowl of cold water.

Peel Jerusalem artichokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).

Bring vinegar, sugar, water, mustard seeds, turmeric, cayenne, and 1 1/2 tsp salt to a boil in a medium nonreactive saucepan, stirring until sugar has dissolved. Cool brine to room temperature.

Cook Jerusalem artichokes and onion in a large pot of boiling water 1 minute.

Drain and spread out on a kitchen towel to cool.

Put vegetables in a glass or ceramic bowl and pour brine over them.

Weight vegetables with a small plate to keep submerged, then cover bowl tightly.

Chill, stirring once or twice a day, at least 1 week (to allow flavors to develop).


Cooks' note:

Pickles can be chilled up to 1 month.