Pickled Jerusalem Artichokes

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Pickled Jerusalem Artichokes
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

  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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