Name: Jerusalem Artichoke Pickles
Yield: Yield: 1 Pint.
Cuisine: United States
Ingredients: ½ teaspoon peppercorns; 4 whole allspice; 1 teaspoon whole mustard seeds; 1 pound (8 to 10) Jerusalem artichokes (sunchokes); 4 whole cloves; ¼ teaspoon turmeric; 4 cups water; ½ cup coarse salt; 2 to 6 whole, very small white onions, peeled; ⅔ cup white wine vinegar; 2 tablespoons brown sugar; ½ teaspoon celery seeds; ½ teaspoon dry mustard

Preparation info

Yield:
1 Pint
.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 pound (8 to 10) Jerusalem artichokes (sunchokes)
4 cups water

Method

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-

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Jerusalem Artichoke Pickles

Ingredients

Method

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