Pickled Jerusalem Artichokes

Preparation info
  • Makes

    4 pints

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

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