Pickled Jerusalem Artichokes

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Recipe for pickled jerusalem artichokes

Jerusalem artichokes can be used in many different ways. Pickled, they make a really delicious side dish, for example with confit de canard featuring Jerusalem artichokes in three different ways, including pickled.

Pickling is also smart if you find it difficult to use all your Jerusalem artichokes but want to avoid food waste.

Pickled Jerusalem Artichokes Recipe

Servings: 1 jar

Pickled Jerusalem Artichokes

Author: Per Asmussen

Keyword: jerusalem artichokes, Pickling, Sides

Prep Time: 3 minutes minutes

Cook Time: 2 minutes minutes

Metric - US Customary

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Ingredients

• 300 gram Jerusalem Artichokes
• 160 gram Sugar
• 160 gram Apple Cider Vinegar
• 6 gram Salt
• Fresh thyme

Instructions

• 1. First, peel the Jerusalem artichokes and then cut them into smaller squares (mine were about 2.0 x 1.5 x 1.5 centimeters). I think you can cut them even smaller, perhaps into 1-centimeter cubes. I haven’t tried it myself yet, but I think it will make them even more delicate.
  2. Put sugar, apple cider vinegar, salt, and the whole thyme sprigs in a pot and bring it to a boil.
  3. Add the Jerusalem artichokes when it boils, and let them cook for 2 minutes.
  4. Pour everything into a sterilized jar.
  5. Immediately put the lid on.
  6. Let it sit in the refrigerator, preferably for a couple of hours. After that, they are ready. They are also still really delicious the next day!

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