Jerusalem Artichoke Pickles

Ingredients for Jerusalem Artichoke Pickles

• 2 tablespoons fresh lemon juice

• 900g Jerusalem artichokes (also called Sun Chokes)

• 425ml distilled white vinegar

• 180ml sugar

• 180ml water

• 1/2 tablespoons whole mustard seeds

• 1/2 teaspoons turmeric

• 1/4 teaspoons cayenne

• 1/2 large sweet onion, halved lengthwise and thickly sliced

How to make Jerusalem Artichoke Pickles

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 teaspoons 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 flavours to develop).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.