Jerusalem Artichoke Pickles
Published December 8, 1981
- Total Time
- 15 minutes, plus overnight standing
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Ingredients
1 pound Jerusalem artichokes or sun chokes, 8 to 10
4 cups water
½ cup kosher salt
2 to 6 whole, very small white onions, peeled
⅔ cup white vinegar
4 whole allspice
4 whole cloves
1 teaspoon whole mustard seeds
½ teaspoon celery seeds
¼ teaspoon turmeric
½ teaspoon dry mustard
½ teaspoon peppercorns
Nutritional analysis per serving
27 grams carbs; 125 calories; 3 grams fiber; 1073 milligrams sodium; 3 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a small regular or swivel-bladed paring knife, peel the artichokes. If they are very large, cut them in half or even into quarters.
- Step 2
Combine the water and salt in a mixing bowl and stir until salt dissolves. Add the artichokes and let stand in a cool place overnight.
- Step 3
Drain the artichokes and put them in a one-pint sterilized glass preserving jar. Add the small white onions. Press down firmly.
- Step 4
Combine the vinegar, allspice, cloves, mustard seeds, celery seeds, turmeric, dry mustard and peppercorns in a saucepan. Bring to the boil.
- Step 5
Pour the liquid and spices over the artichokes. Seal tightly and let stand about two months before using.
Private Notes