How to Make Pickled Jerusalem Artichokes: A Simple Guide

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Jerusalem artichokes, also known as sunchokes, are a delicious and versatile root vegetable. While they can be enjoyed roasted or sautéed, pickling them brings out a unique tangy flavor that’s simply irresistible.

This recipe for pickled Jerusalem artichokes is incredibly easy to follow, even if you’re a beginner to the world of pickling. With just a few simple ingredients and some basic equipment, you’ll have a jar of crunchy, tangy goodness to elevate your meals in no time.

Gather Your Ingredients

For this recipe, you’ll need:

  • 1 pound Jerusalem artichokes, scrubbed and thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 1/4 cup honey
  • 2 tablespoons kosher salt
  • 4 cloves garlic, peeled and smashed
  • 1 tablespoon black peppercorns
  • 1 teaspoon red pepper flakes (optional, for extra heat)

“When choosing Jerusalem artichokes,” advises Chef Emily Carter, author of “The Art of Pickling,” “look for firm, unblemished tubers. Smaller ones tend to be more tender.”

Equipment You’ll Need

  • 1 quart-sized jar with lid
  • Small saucepan
  • Mixing bowl
  • Sharp knife and cutting board

Let’s Start Pickling!

  1. Prepare the brine: In a saucepan, combine the vinegar, water, honey, salt, garlic, peppercorns, and red pepper flakes (if using). Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the honey and salt.
  2. Pack the jar: While the brine is heating, pack the sliced Jerusalem artichokes tightly into your sterilized jar, leaving about an inch of space at the top.
  3. Pour the brine: Carefully pour the hot brine over the artichokes, ensuring they are completely submerged. Leave about half an inch of space at the top of the jar.
  4. Seal and cool: Seal the jar tightly with the lid and allow it to cool to room temperature.
  5. Refrigerate and wait: Once cooled, transfer the jar to the refrigerator and let the artichokes pickle for at least 3 days before enjoying.

Tips for Pickling Success

  • For a milder flavor, remove the garlic cloves after the pickling period.
  • Feel free to experiment with different herbs and spices! Dill, mustard seeds, and coriander are all great additions to pickled Jerusalem artichokes.
  • Store your pickled artichokes in the refrigerator for up to 2 months.

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