Recipe: Bread And Butter Pickled Sunchokes
Prep Time:
25 minutes
Cook Time:
5 minutes
Servings:
1 quart pickled sunchokes
Ingredients
  • 1 large lemon, juiced
  • 1 pound sunchokes, scrubbed (about ten 3-inch sunchokes)
  • ¼ medium yellow onion, thinly sliced (½ cup sliced)
  • ¼ green bell pepper, small diced (½ cup diced)
  • 1 large garlic clove, very thinly sliced (⅛ ounce)
  • 1 cup apple cider vinegar
  • ⅓ cup sugar
  • ¼ cup sorghum syrup (can substitute with 3 tablespoons honey)
  • 1 teaspoon light brown mustard seed
  • ¼ teaspoon celery seed
  • ½ teaspoon turmeric
  • 1 clove
  • 1½ tablespoons kosher salt
Directions
  1. Fill a large bowl halfway with cold water and add the lemon juice. Slice the sunchokes into ½-inch disks, placing them directly into the water, and soak 15 minutes.
  2. While the sunchokes are soaking, in a large pot, add the remaining ingredients except for the salt and bring to a boil. Remove from the heat, set aside and let cool. Makes 2 cups of pickling liquid.
  3. Drain the sunchokes, discarding the water, and return to the bowl. Add the salt, tossing to combine, and let sit 3 hours, tossing occasionally.
  4. After the sunchokes have soaked in the salt, drain and discard the sunchoke liquid (don't rinse). Transfer the sunchokes to a quart-size glass jar and pour the cooled pickling liquid over top. Cover and store in the fridge for at least a few hours and up to 2 weeks.