Bright, crunchy, and full of tangy flavour, these pickled sunchokes (also known as Jerusalem artichokes) are a delicious way to enjoy this underrated root vegetable. The process combines a gentle brine to soften and season the sunchokes with a zesty vinegar pickling solution infused with garlic, fresh parsley, and a hint of curry. For those who like a little heat, a touch of habanero or serrano pepper adds a lively kick. Perfect as a snack, a side dish, or a unique addition to salads and charcuterie boards, these pickled sunchokes improve with time, developing deeper flavour the longer they sit.
Pickled Sunchokes
Brine
2 quart water (divided)
1/2 cup sea salt (divided)
Other Ingredients
2 pound sunchokes/Jerusalem artichokes (cleaned, cut into chunks)
1 1/2 cups apple cider vinegar
1 1/2 cups distilled white vinegar
3 cloves garlic (sliced)
1/4 cup Italian parsley
1 Tbsp hot curry (mild may be used)
1 habanero or serrano pepper (optional)
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Thoroughly clean sunchokes to remove all the soil. Trim any dark spots, or knots & peel, as necessary. Cut into 1"-2" chunks.
Brining Solution
Stir half of salt into a quart of cold water, until dissolved. Place sunchokes in a clean, sterilized jar. Cover with brine solution. Leave lid untightened to allow gasses to escape. Place bottle in a dark location for one week. Check bottled sunchokes after three days. When brine gets murky & gasses float to surface, drain old brine & make a new batch using the remaining salt. Soak sunchokes in new brine for four more days.
Pickling Solution
Once sunchokes have been brining for at least one week, remove them from brine & rinse them off with cold water. Place vinegar in a saucepan & bring to a boil. Remove from heat & stir curry into the vinegar until combined. Allow vinegar to cool slightly. Add sunchokes, garlic, parsley, & habanero pepper. Add to sterilized jars & store in the refrigerator. Pickled sunchokes will be ready after three days but will taste better the longer they’re pickled.
https://hildaskitchenblog.com/recipe/jerusalem-artichoke-recipe-pickled-sunchokes/#recipe