Jerusalem Artichoke Pickles

Ingredients

• 1 pound Jerusalem artichokes or sun chokes, 8 to 10
• 4 cups water
• ½ cup kosher salt
• 2 to 6 whole, very small white onions, peeled
• ⅔ cup white vinegar
• 4 whole allspice
• 4 whole cloves
• 1 teaspoon whole mustard seeds
• ½ teaspoon celery seeds
• ¼ teaspoon turmeric
• ½ teaspoon dry mustard
• ½ teaspoon peppercorns

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    129 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 3 grams protein; 2396 milligrams sodium

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

Preparation

1. Using a small regular or swivel-bladed paring knife, peel the artichokes. If they are very large, cut them in half or even into quarters.
2. Combine the water and salt in a mixing bowl and stir until salt dissolves. Add the artichokes and let stand in a cool place overnight.
3. Drain the artichokes and put them in a one-pint sterilized glass preserving jar. Add the small white onions. Press down firmly.
4. Combine the vinegar, allspice, cloves, mustard seeds, celery seeds, turmeric, dry mustard and peppercorns in a saucepan. Bring to the boil.
5. Pour the liquid and spices over the artichokes. Seal tightly and let stand about two months before using.