Perfectly Pickled Jerusalem Artichokes

Thanksgiving is just around the corner. And, while everyone is busy finalizing guest lists, shopping for the perfect turkey and coordinating cooking duties, I wanted to share one of my favorite recipes that is guaranteed to wow your friends and family this holiday season – pickled jerusalem artichokes!

Also known as sunchokes, these beautiful little tubers make for a delicious addition to any meal. They are at their prime right now in late November through December, when the ground finally succumbs to winter temperatures and hardens to a freeze, closing off these tasty treasures til next year.

Their flavor is a unique mix of new potato with, you guessed it, artichoke! As such, they lend themselves extremely well to a wide array of recipes – from simple roasted veggies and thinly sliced chips to au gratins and creamy soups (check out my sunchoke soup recipe here). As a forager, I am always looking for the best ways to preserve wild foods for enjoyment year round. Pickling may sound odd with an ingredient that tastes like potato, but let me assure you, the end result is divine!

While a number of grocery stores sell them, harvesting them from the wild is fairly easy. Simply dig down between 2 to 6 inches from the past year’s stalks. The purplish red tubers are bountiful and spread very quickly, as anyone who has ornamentally planted them for their beautiful yellow flowers can attest. Once home, rinse and soak them a number of times in cold water to remove the dirt. You can use a potato scrubber to get off any remaining grit, but I prefer the old standby toothbrush to get in between the cracks.

Ingredients

• 1 to 2 pounds sunchokes
• Juice of 1 lemon
• 4 cups water
• 1/4 cup kosher or pickling salt
• 2 tablespoons turmeric
• 3 cups cider vinegar
• 1 cup white wine vinegar
• 1 cup water
• 1 cup of sugar (depending on how sweet you want them)
• 2 tablespoons mustard seed
• 1 teaspoon dry mustard
• 1 tablespoon chili flakes or 1 dried chili (for a spicy kick)
• 1 bay leaf per can

Instructions

Slice your jerusalem artichokes into 1/2 inch pieces and place the pieces into a bowl of cold water with the juice of a whole lemon in it — they will quickly discolor otherwise. Once all are cut, mix 4 cups water with 1/4 cup salt. This is your brine. Brine the sunchokes overnight, about 8 to 12 hours.

After the brining is complete, it’s time to make your pickling liquid. Simply combine the vinegars, sugar, 1 cup water, turmeric, dry mustard and chili and bring to a boil. Stir well and let it cool to room temperature. In each of your canning jars, place a teaspoon of whole mustard seeds and a bay leaf.

Rinse the brined sunchokes well, then pack them into jars. Cover with the cooled vinegar mixture, making sure to leave at least 1/4 inch of headspace if you are water canning. Process in a hot water bath for 10 to 15 minutes. Or, skip the canning and place them in your fridge to enjoy over the next 6 to 8 weeks!

Sweet, savory and just a bit spicy, they are the perfect addition to a festive holiday cheeseboard!