Jerusalem Artichoke Pickles

Preparation info

  • Difficulty


  • Yield:

    1 Pint


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 pound (8 to 10) Jerusalem artichokes (sunchokes)
  • 4 cups water
  • ½ cup coarse salt
  • 2 to 6 whole, very small white onions, peeled
  • cup white wine vinegar
  • 2 tablespoons brown sugar
  • 4 whole allspice
  • 4 whole cloves
  • 1 teaspoon whole mustard seeds
  • ½ teaspoon celery seeds
  • ¼ teaspoon turmeric
  • ½ teaspoon dry mustard
  • ½ teaspoon peppercorns


  • Peel the artichokes with a swivel-bladed vegetable peeler. If they are very large, cut them in half or even into quarters.
  • Combine the water and salt in a mixing bowl and stir until the salt dissolves. Add the artichokes and let stand in a cool place overnight.
  • Drain the artichokes and put them in a 1-pint sterilized glass preserving jar. Add the small white onions. Press down firmly.
  • Combine the vinegar, sugar, allspice, cloves, mustard seeds, celery seeds, turmeric, dry mustard, and peppercorns in a saucepan. Bring to the boil.
  • Pour the liquid and spices over the artichokes. Seal tightly and let stand about 2 months before using.