Pickled Jerusalem Artichokes

  • Servings: MAKES ABOUT 1 1/2 QUARTS
KEY: Master Cook, Pickling, Sauces & Condiments, Fast, Healthy, Make Ahead, Vegetarian

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  • 2 1/2 cups Champagne vinegar
  • 1 cup water
  • 3 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 6 cardamom pods
  • 6 whole cloves
  • 1 bay leaf
  • 1 star anise pod
  • 2 pounds Jerusalem artichokes, sliced 1/16 inch thick on a mandoline

How to make this recipe

  1. In a large saucepan, combine all of the ingredients except for the Jerusalem artichokes and bring to a boil.
  2. In a heatproof bowl, pour the pickling liquid over the artichokes. Cover with a plate and let cool to room temperature. Refrigerate overnight.

Make Ahead

The pickles can be refrigerated for 2 weeks.

Serve With

Grill Match Pork, lamb, beef, duck, tuna, shrimp, salmon.

Contributed By Photo © Alice Gao Published June 2002

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465130 recipes/pickled-jerusalem-artichokes 2013-12-06 Jean-Georges Vongerichten master-cook|pickling|sauces-and-condiments|fast|healthy|make-ahead|vegetarian june-2002 recipes,pickled-jerusalem-artichokes 465130