Jerusalem Artichoke Quick Pickles

Pickled Jerusalem Artichokes
Photo by Jennifer Hitchcock

Please don’t condemn us for falling all over ourselves in elation at the guest who comes in behind you. I mean, our neighbor who pickled sunchokes for us, and our jubilation skyrockets.

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3 to 4 cups

  • ½ cup kosher sal
  • 8 cups water, divided
  • 1 lemon, juiced
  • 1½ pounds Jerusalem artichokes
  • ½ cup rice wine vinegar
  • 8 slices ginger
  • ¼ cup sugar
  • 1 clove
  • 1 green cardamom seed
  • 1 bay leaf
  • ¼ teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • ½ teaspoon coriander seeds
  • ½ teaspoon allspice berries
  1. Combine kosher salt and 4 cups water in pot and place over medium heat. Bring to simmer and stir until salt dissolves. Remove from heat and place lid on pot. Cool to room temperature.
  2. Combine remaining 4 cups water with lemon juice.
  3. Peel Jerusalem artichokes. Place in water once peeled to keep from turning brown. Cut into ½-inch cubes, return to water.
  4. Drain Jerusalem artichoke cubes and place in salt solution. Cover and let sit overnight in refrigerator.
  5. Combine rest of ingredients in medium pot and bring to simmer. Stir until sugar dissolves. Drain Jerusalem artichokes and add to pot. Continue to simmer for 3 minutes.
  6. Let cool completely then place in sealed container in refrigerator for 1 week before serving. Store in refrigerator for up to 1 month.
  • from "The Local Palate" Test Kitchen

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