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Southern-Style Sunchoke Pickles

Southern-Style Sunchoke Pickles


  • 2 tablespoons fresh lemon juice
  • 2 pounds sunchokes (also called Jerusalem artichokes)
  • 1 3/4 cups distilled white vinegar
  • 3/4 cup sugar
  • 3/4 cup water
  • 1/2 tablespoons whole mustard seeds
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 large sweet onion, halved lengthwise and thickly sliced


Stir lemon juice into a large bowl of cold water.

Peel sunchokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).

Bring vinegar, sugar, water, mustard seeds, turmeric, cayenne, and 1 1/2 tsp salt to a boil in a medium nonreactive saucepan, stirring until sugar has dissolved. Cool brine to room temperature.

Cook sunchokes and onion in a large pot of boiling water 1 minute. Drain and spread out on a kitchen towel to cool. Put vegetables in a glass or ceramic bowl and pour brine over them. Weight vegetables with a small plate to keep submerged, then cover bowl tightly. Chill, stirring once or twice a day, at least 1 week (to allow flavors to develop).

Pickles can be chilled up to one month.

Tested and Approved by Boston Organics (Chris McIntosh)