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Pickled Jerusalem Artichokes

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  1. 2 1/2 cups Champagne vinegar
  2. 1 cup water
  3. 3 tablespoons sugar
  4. 1 tablespoon kosher salt
  5. 1 tablespoon coriander seeds
  6. 1 tablespoon black peppercorns
  7. 6 cardamom pods
  8. 6 whole cloves
  9. 1 bay leaf
  10. 1 star anise pod
  11. 2 pounds Jerusalem artichokes, sliced 1/16 inch thick on a mandoline
  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.
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