Recipes Pickled Jerusalem Artichokes Be the first to rate & review! Plus:More Vegetable Recipes and Tips By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on November 9, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Alice Gao Yield: MAKES ABOUT 1 1/2 QUARTS Ingredients 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 Directions 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. Rate it Print