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–+ servings
Servings: 1 jar

Pickled Jerusalem Artichokes

Author: Per Asmussen
Keyword: jerusalem artichokes, Pickling, Sides
Prep Time: 3 minutes
Cook Time: 2 minutes
Metric - US Customary

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!