Pickled Jerusalem Artichokes

Recipe from David Pasternack

Adapted by Amanda Hesser

Updated June 5, 2024

Total Time
10 minutes, plus chill time
Rating
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—Amanda Hesser

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Ingredients

  • 3 cups water

  • 1 cup white-wine vinegar

  • 1 tablespoon kosher salt

  • 1 tablespoon sugar

  • 1 dried chili pepper

  • 1 teaspoon coriander seeds

  • 1 bay leaf

  • 5 sprigs thyme

  • 1 pound Jerusalem artichokes, peeled, sliced into pieces ¼ inch thick and 1 inch long

Ingredient Substitution Guide
Nutritional analysis per serving

24 grams carbs; 112 calories; 3 grams fiber; 836 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

  1. Step 1

    Bring the water and vinegar to a boil. Add the rest of the ingredients and simmer until the Jerusalem artichokes are tender on the edges but still quite crisp in the center, about 3 minutes. Remove from the heat and let cool. Pour into a container and chill up to a week.

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Credits

Adapted from David Pasternack, chef at Esca.

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