Pickled Jerusalem Artichoke
Appetizers • Author's
Description
Pickled Jerusalem artichokes are a delicious and tangy treat that can elevate any meal. This recipe combines fresh Jerusalem artichokes, vinegar, garlic, and a blend of spices to create a perfect accompaniment for salads, sandwiches, or as a standalone snack. Enjoy this vibrant dish at your next gathering or as a unique addition to your everyday meals.
Ingredients
- Ocean salt 5 oz
- Jerusalem Artichoke 15 oz
- English Dry Mustard 2 spoons
- Wheat Flour 1 tablespoon
- Apple Cider Vinegar 10 fl oz
- Sugar 10 oz
- Celery salt 1½ spoons
- Yellow Mustard Seeds 1½ spoons
- Turmeric 1½ spoons
- Ground Black Pepper ½ spoons
- Orange Bell Peppers 10 oz
- Onion 1½ heads
Step-by-Step Guide
Step 1
Add salt to the pot, pour in half a liter of water, and place it over low heat. Cook, stirring, until all the salt has dissolved. Then remove from heat, add another half a liter of water, and let the brine cool.
Step 2
Peel the Jerusalem artichokes and then cut the tubers into cubes slightly larger than one centimeter. Place them in brine and leave them overnight in a cool place, then drain the water using a colander.
Step 3
In a small bowl, mix the mustard, flour, and a tablespoon of water until you achieve a smooth paste.
Step 4
Pour vinegar into a saucepan, add mustard seeds, celery seeds, turmeric, and sugar. Place the saucepan over heat and cook until the sugar dissolves. Then gradually stir in the mustard paste and cook, stirring, for two minutes. Add diced Jerusalem artichoke, finely chopped bell pepper, and minced onion to the thickened mixture. Cook for five minutes and let it cool.
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