From Wikipedia
The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America, and found from Eastern Canada and Maine west to North Dakota, and south to northernFlorida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.
My favorite way to prepare this delicious tuber is to pickle it. Shocking, eh? Thesunchoke is a great “canvas” as it is relatively bland. This bland tuber sucks up the various flavors of the following recipe (excerpted from The Joy of Pickling). I have made several variations on the Jerusalem Artichoke pickle. This is part one of an ongoing, albeit irregular, series.
Ingredients
1 1/2 pounds Jerusalem Artichokes, scrubbed and sliced 1/4 inch
1/4 cup plus 1 teaspoon pickling salt
1 quart water
4 thin slices fresh ginger
2 (or more) large garlic cloves, sliced
2 small dried hot peppers
1/2 teaspoon whole coriander
1 teaspoon whole cumin seeds
2 cups cider vinegar
3 tablespoons brown sugar
What to do:
- Put the artichokes into a bowl. Stir 1/4 cup salt into 1 quart water until the salt dissolves, and pour the brine over the artichokes. Let them stand at room temperature for 12 to 18 hours.
- Drain the artichokes, rinse them, and drain them again.
- Divide the ginger, garlic, hot peppers, coriander, and cumin evenly between 2 pint mason jars. Add the artichokes. In a saucepan, bring to a boil the vinegar, the sugar, and the remaining 1 teaspoon salt. Pour the hot liquid over the artichokes, leaving 1/2 inch headspace. Close the jars with two-piece caps. Process the jars for 15 minutes in a boiling-water bath.
- Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the artichokes. After opening a jar, store it in the refrigerator.
These pickles are great as a side dish or on their own.
