Jerusalem Artichoke Pickles

Preparation info
  • Yield:

    1 Pint

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


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


  • 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-