JERUSALEM ARTICHOKE PICKLES RECIPES

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JERUSALEM ARTICHOKE PICKLES RECIPE | EPICURIOUS



Jerusalem Artichoke Pickles Recipe | Epicurious image

The small, knobby tubers called Jerusalem artichokes grow wild all along the Eastern Seaboard, and southerners have long prized their sweet, nutty crispness in turmeric-spiked relishes and pickles. Countless cooks south of the Mason-Dixon Line have inherited a yellow-stained index card that reads something like this.

Provided by Ruth Cousineau

Total Time 1 week (includes pickling time)

Cook Time 35 min

Yield Makes about 4 cups

Number Of Ingredients 9

2 tablespoons fresh lemon juice
2 pounds Jerusalem artichokes (also called Sun Chokes)
1 3/4 cups distilled white vinegar
3/4 cup sugar
3/4 cup water
1/2 tablespoons whole mustard seeds
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1/2 large sweet onion, halved lengthwise and thickly sliced

Steps:

  • Stir lemon juice into a large bowl of cold water.
  • Peel Jerusalem artichokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).
  • Bring vinegar, sugar, water, mustard seeds, turmeric, cayenne, and 1 1/2 tsp salt to a boil in a medium nonreactive saucepan, stirring until sugar has dissolved. Cool brine to room temperature.
  • Cook Jerusalem artichokes and onion in a large pot of boiling water 1 minute. Drain and spread out on a kitchen towel to cool. Put vegetables in a glass or ceramic bowl and pour brine over them. Weight vegetables with a small plate to keep submerged, then cover bowl tightly. Chill, stirring once or twice a day, at least 1 week (to allow flavors to develop).

JERUSALEM ARTICHOKE PICKLES RECIPE | BON APPÉTIT



Jerusalem Artichoke Pickles Recipe | Bon Appétit image

Jerusalem Artichoke Pickles Recipe

Provided by Linton Hopkins

Yield makes about 3 cups

Number Of Ingredients 12

1/2 cup coarse kosher salt
1 pound Jerusalem artichokes (also called sunchokes)*
2 tablespoons dry mustard
1 tablespoon all purpose flour
1 1/3 cups apple cider vinegar
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons yellow mustard seeds
1 1/2 teaspoons celery seeds
1 1/2 teaspoons turmeric
1/2 teaspoon ground black pepper
1 1/3 cups chopped red bell pepper
2/3 cup chopped onion

Steps:

  • Bring 2 cups water and 1/2 cup coarse salt to simmer in medium saucepan, stirring until salt dissolves. Remove from heat and add 2 cups water. Cool brine.
  • Working with 1 Jerusalem artichoke at a time, peel and cut into 1/2-inch cubes. Place in brine. Cover; chill overnight.
  • Whisk mustard, flour, and 1 tablespoon water in small bowl to paste. Bring vinegar and next 5 ingredients to boil in large saucepan, stirring to dissolve sugar. Whisk in mustard paste. Simmer until thickened, whisking often, about 2 minutes. Add drained Jerusalem artichokes, bell pepper, and onion to pan; cook until artichokes are crisp-tender, about 5 minutes. Cool.
  • *Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets.

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