Jerusalem Artichoke Pickles
- Total Time
- 15 minutes, plus overnight standing
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Ingredients
- 1pound Jerusalem artichokes or sun chokes, 8 to 10
- 4cups water
- ½cup kosher salt
- 2 to 6whole, very small white onions, peeled
- ⅔cup white vinegar
- 4whole allspice
- 4whole cloves
- 1teaspoon whole mustard seeds
- ½teaspoon celery seeds
- ¼teaspoon turmeric
- ½teaspoon dry mustard
- ½teaspoon peppercorns
Nutritional analysis per serving (4 servings)
125 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 3 grams protein; 1074 milligrams sodium
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