Pickled Jerusalem Artichokes

Recipe from David Pasternack

Adapted by Amanda Hesser

Updated June 6, 2024

Total Time
10 minutes, plus chill time
Rating
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Ingredients

  • 3cups water
  • 1cup white-wine vinegar
  • 1tablespoon kosher salt
  • 1tablespoon sugar
  • 1dried chili pepper
  • 1teaspoon coriander seeds
  • 1bay leaf
  • 5sprigs thyme
  • 1pound Jerusalem artichokes, peeled, sliced into pieces ¼ inch thick and 1 inch long
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

112 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 3 grams protein; 836 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

  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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