JERUSALEM ARTICHOKE PICKLES
Provided by Ruth Cousineau
Categories Side Vinegar Spice Artichoke Summer Brine Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Stir lemon juice into a large bowl of cold water.
- Peel Jerusalem artichokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).
- Bring vinegar, sugar, water, mustard seeds, turmeric, cayenne, and 1 1/2 tsp salt to a boil in a medium nonreactive saucepan, stirring until sugar has dissolved. Cool brine to room temperature.
- Cook Jerusalem artichokes and onion in a large pot of boiling water 1 minute. Drain and spread out on a kitchen towel to cool. Put vegetables in a glass or ceramic bowl and pour brine over them. Weight vegetables with a small plate to keep submerged, then cover bowl tightly. Chill, stirring once or twice a day, at least 1 week (to allow flavors to develop).
PICKLED JERUSALEM ARTICHOKES
Steps:
- 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.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 0 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 859 milligrams, Sugar 15 grams
JERUSALEM ARTICHOKE PICKLES
Steps:
- 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.
- 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.
- Drain the artichokes and put them in a one-pint sterilized glass preserving jar. Add the small white onions. Press down firmly.
- Combine the vinegar, allspice, cloves, mustard seeds, celery seeds, turmeric, dry mustard and peppercorns in a saucepan. Bring to the boil.
- Pour the liquid and spices over the artichokes. Seal tightly and let stand about two months before using.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1078 milligrams, Sugar 14 grams, TransFat 0 grams
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