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16 responses to “Pickled Jerusalem Artichokes”

  1. Ivriniel

    Thanks for this information. I love Jerusalem Artichokes going down. Don’t love them so much once they’re down there.

    I’m going to forward a link to this post to my CSA. Hopefully your tip about when to dig them would be helpful.

  2. Christine

    I can’t wait to try this recipe! We bartered goat cheese for 30# of sunchokes this spring and planted every single root. Thanks for the tip about digging them, too. I should get to that task very soon. We’ve had plenty of freezes, but the ground is not solid, yet. Greetings from Vt.

  3. Stephen

    Whoa, armed with this knowledge I may go out to the yard and dig some up.

  4. Andrea Mynard

    Great idea, like the idea of having this alongside Moroccan tagines. Especially as they grow so easily in the garden and are one of the few veggies I still have plenty of. Will try to forget about their ‘fartichoke’ reputation.

  5. Marilyn Moore

    I live in Mississippi and anxious to try growing this wonderful veggie ! I was tickled to find them in “The Fresh Market ” . Hopefully they will root from one of the plants I bought . Thx. for the info . Actually I know nothing much about cooking this plant much less canning it so this should be an interesting education for me .

  6. Terry Torok

    I first ate Jerusalem Artichokes that were pickled as a kid. My father used to pickle them every year. He has passed away many years ago and so went his recipe. I will try your recipe and hope I like them as much as his.

  7. peppermeister

    I also have some experience in pickling sunchokes as my great aunt made them many years. One thing that you can add to your recipe that will make them absolutely crisp even in large size is to eliminate the salt brine and replace it with pickling lime soak in frige overnight at about 5 to 7 TBS per 5 to 8 lbs or so then proceed with your recipe. I usually do the lime treat. Bring my sweet/spicy brine to boil add my 4X cold rinsed artichokes to brine, bring back to boil for 10 minutes, pack out while simmering brine and then cover with brine and seal. Keeps years and are super crunchy.

  8. Mary

    Have you tried lacto-fermenting sunchokes?

  9. Coco in the Kitchen

    My uncle grows these in his garden. My aunt pickles them. I eat my weight in them!

    Love your Rx, Hank, esp the addition of fresh turmeric root and mustard. I will have to make a batch and give it a taste.

  10. rod

    I used about 7 pounds of chokes and only yeilded about 3.5 qts. with this receipe? They do taste good!!

  11. Tim

    The only other thing I’ve ever eaten that has given me flatulence as badly as sunchokes is chestnuts. Absolutely painful abdominal distension with those things (the chestnuts), when eaten in large enough quantity which I did as I was subsisting on them for a few weeks. I found something else to eat. I was then able to get a night’s sleep again. I’ll try to pass on your info about when to harvest sunchokes to people who I know grow them.

  12. robin

    Do you peel the skin off or is it okay to leave it on?

  13. Marie

    Can you use the brine more than one time? Marie

  14. Rod

    I did these last year like this and they were great. Ten months later they are getting a little soft so this year I added 1/8 t. alum per pint and did a low temp. proccessing at 185F for 30 minutes. I was told this would keep them crisp longer so I will let you know next year. Cheers.

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