Pickled Jerusalem Artichoke

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pickled Jerusalem artichokes are a delicious and tangy treat that can elevate any meal. This recipe combines fresh Jerusalem artichokes, vinegar, garlic, and a blend of spices to create a perfect accompaniment for salads, sandwiches, or as a standalone snack. Enjoy this vibrant dish at your next gathering or as a unique addition to your everyday meals.

Ingredients

Ocean salt - 4.2 oz
Jerusalem Artichoke - 15.9 oz
English Dry Mustard - 2 spoons
Wheat Flour - 1 tablespoon
Apple Cider Vinegar - 12 fl oz
Sugar - 9.5 oz
Celery salt - 1½ spoons
Yellow Mustard Seeds - 1½ spoons
Turmeric - 1½ spoons
Ground Black Pepper - ½ spoons
Orange Bell Peppers - 7.8 oz
Onion - 1½ heads

Step by Step guide

Step 1

Add salt to the pot, pour in half a liter of water, and place it over low heat. Cook, stirring, until all the salt has dissolved. Then remove from heat, add another half a liter of water, and let the brine cool.

Step 2

Peel the Jerusalem artichokes and then cut the tubers into cubes slightly larger than one centimeter. Place them in brine and leave them overnight in a cool place, then drain the water using a colander.

Step 3

In a small bowl, mix the mustard, flour, and a tablespoon of water until you achieve a smooth paste.

Step 4

Pour vinegar into a saucepan, add mustard seeds, celery seeds, turmeric, and sugar. Place the saucepan over heat and cook until the sugar dissolves. Then gradually stir in the mustard paste and cook, stirring, for two minutes. Add diced Jerusalem artichoke, finely chopped bell pepper, and minced onion to the thickened mixture. Cook for five minutes and let it cool.