Name: Pickled Jerusalem Artichokes
Yield: Makes Two 1-pt/480-ml Jars
Ingredients: ½ cup/120 ml. water; 2 tbsp. honey; ½ tsp. yellow mustard seeds; 1 lb/455 g Jerusalem artichokes, peeled and cut into rounds ¼ in/6 mm thick; 1 tsp. fennel seeds; 4 fresh thyme sprigs; 1 tsp. peppercorns; 1½ cups/360 ml. white wine vinegar

Preparation info

Makes Two
1 pt
Jars

Difficulty
Easy

Appears in

Roots

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.

Ingredients

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

Preserve
Vegetarian
Gluten-free

Method

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

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