Pickled Jerusalem Artichokes

Preparation info
  • Makes Two

    1 pt

    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

Looking for a wintertime pickling project? Think about Jerusalem artichokes. They deliver the desired crunch and bite of other pickles, but you put them up long after canning season is over. It’s a lazy-day weekend cooking project, requiring not much time and delivering delicious results.


  • 1 lb/455 g Jerusalem artichokes, peeled and cut into rounds ¼ in/6 mm thick
  • 4 fresh thyme sprigs


  1. Wash two 1-pt/480-ml. heatproof glass jars with tight-fitting lids in hot, soapy water and dry thoroughly. Alternatively, run the jars through the regular cycle of your dishwa