Pickled Jerusalem Artichokes

Garden members Mike and Kerry said that a traditional way to enjoy Jerusalem Artichokes in their family was sweet and sour pickled. I found this recipe in a New York magazine, but there are many variations of it online. Give it a try!

ILENE ROSEN’S PICKLED JERUSALEM ARTICHOKES

Ingredients

1 pound Jerusalem artichokes
2 cups rice vinegar
11/2 cups white sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon turmeric
1 large clove garlic, smashed
1/4 teaspoon cayenne powder

Procedure

Scrub unpeeled Jerusalem artichokes and (1) slice into pieces about 1/4-inch thick. Set aside. Combine the remaining ingredients in a small pot. (2) Bring to a boil over medium heat and stir.
(3) Pour hot liquid over Jerusalem artichokes in a nonreactive bowl. Allow to cool on counter. Refrigerate for at least 2 hours, ideally 24, and consume within a week.