Pickled Jerusalem Artichokes

• Recipe by Jean-Georges Vongerichten

Ingredients

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

Directions

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.