I'll admit I'm a bit dubious about this creation, but I felt obligated to do something with at least a portion of my Jerusalem artichokes. The majority of people with whom I discussed Jerusalem artichokes incorrectly assumed they were the same artichokes used in the gooey rich artichoke dips. (OK, discussed is probably a strong word when in fact the conversations all lasted about two minutes.) Jerusalem artichokes, also called sunchokes, are the tubers of sunflower-type plants.
We roasted some of our artichokes and used others in a stew. That barely made a dent in them, and they reportedly don't freeze well (as if we have spare space in our freezer). So, I searched online and came to the conclusion of Jerusalem artichoke pickles.
Once I open a jar, I'll let you know how they taste.
Jerusalem Artichoke Pickles
2-3 lbs. Jerusalem artichokes
Juice of 2-3 lemons
4 cups water
1/3 cup canning salt
3 Tbsp. tumeric
4 cups cider vinegar
1 cup white wine vinegar
1 cup water
1-2 cups sugar (depending on how sweet you want them)
2 Tbsp. dry mustard seed
1 tsp. dry mustard
1 Tbsp. chili flakes
1 clove per quart
1 bay leaf per quart
Cut artichokes into 1/2-inch pieces, and place in a bowl of water with the lemon juice. Once all sunchokes are cut, mix the 4 cups water with 1 Tbsp. tumeric and the salt. Soak the sunchokes in this mixture for one day.
To make pickling liquid, mix the vinegars, sugar, 1 cup water, remainder of the tumeric, mustard seed, dry mustard and chili flakes. Bring to a boil, stir well, and let it cool to room temperature.
Place 1 clove and 1 bay leaf in each sterilized quart jar. Rinse the artichokes, and fill jars to 1/4-inch headspace. Cover artichokes with cooled vinegar mixture, again leaving 1/4-inch headspace.
Process in a hot water bath for 15 minutes. Let jars cool, and check the seals. Wait at least a week before eating to let the flavors develop. Makes 3 quarts.