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Pickled Jerusalem Artichokes

Pickled Jerusalem Artichokes

Contributed by Jean-Georges Vongerichten

SERVINGS: MAKES ABOUT 1 1/2 QUARTS

•FAST
•HEALTHY
•MAKE-AHEAD
•VEGETARIAN

Plus: More Vegetable Recipes and Tips

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

In a large saucepan, combine all of the ingredients except for the Jerusalem artichokes and bring to a boil.
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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