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Easy
By Helen Witty and Elizabeth Schneider
Published 1979
One of us confesses to having been forced to dispose genteelly of more than one sample of Jerusalem artichoke pickles offered on various occasions—they were either syrupy-sweet or bitingly hot, with none of the taste of the tuber surviving the pickling process.
Our pickled Jerusalem artichokes, however, have a clean, perky vegetable taste and a crisp texture, and, although peppery, they are spiced with discretion.
In case you’re not familiar with these pickles, which are esp