Pickled Jerusalem Artichokes

Ingredients

• 3 cups water
• 1 cup white-wine vinegar
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 dried chili pepper
• 1 teaspoon coriander seeds
• 1 bay leaf
• 5 sprigs thyme
• 1 pound Jerusalem artichokes, peeled, sliced into pieces 1/4 inch thick and 1 inch long

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    226 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 5 grams dietary fiber; 28 grams sugars; 5 grams protein; 3515 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Bring the water and vinegar to a boil. Add the rest of the ingredients and simmer until the Jerusalem artichokes are tender on the edges but still quite crisp in the center, about 3 minutes. Remove from the heat and let cool. Pour into a container and chill up to a week.

10 minutes, plus chill time