Jerusalem Artichoke Pickles

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

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

Americas
United States
Side dish
Vegan
Gluten-free

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-