Jerusalem Artichoke Pickles
Declared a success! I'm happy to update that my recent go at making Pickled Jerusalem Artichokes has been a tasty test that has worked out nicely.
After leaving them to mature for a bit, we have now done the taste test - scientifically of course! Ray gets roped in for this bit. So all good on their own, and even better with a bit of cheese n cracker. Next step is to repeat the cheese n cracker bit and add in a glass of wine. See- told you it was scientific- it's all about the process!
Pickled Jerusalem Artichokes
Ingredients:
- 1 kg Jerusalem artichokes (scrubbed, peeled, sliced thinly)
- 3 cups apple cider vinegar
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tbsp salt (plus extra for the brine)
- 1 tsp turmeric powder
- 1 tsp mustard seeds
Instructions:
- Soak the sliced artichokes in a bowl of cold water mixed with 1-2 tbsp of salt overnight to maintain crispness.
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The next day - Combine vinegar, water, sugar, salt, turmeric, and spices in a pan. Simmer for 5 minutes until sugar dissolves.
- Rinse and drain the artichokes and pack into clean sterilised jars.
- Pour the hot pickling liquid over the artichokes, leaving 1cm headspace. Screw on lids.
- For long-term storage, process jars in a boiling water bath for 10-15 minutes.
Let the jars sit for at least a week before trying them.