Jerusalem Artichoke Pickles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1/2 cup coarse kosher salt |
1 pound jerusalem artichokes (also called sunchokes) |
2 tablespoons dry mustard |
1 tablespoon all purpose flour |
1 1/3 cups apple cider vinegar |
1 cup plus 2 tablespoons sugar |
1 1/2 teaspoons yellow mustard seeds |
1 1/2 teaspoons celery seeds |
1 1/2 teaspoons turmeric |
1/2 teaspoon ground black pepper |
1 1/3 cups chopped red bell pepper |
2/3 cup chopped onion |
Directions:
1. Bring 2 cups water and 1/2 cup coarse salt to simmer in medium saucepan, stirring until salt dissolves. Remove from heat and add 2 cups water. Cool brine.
2. Working with 1 Jerusalem artichoke at a time, peel and cut into 1/2-inch cubes. Place in brine. Cover; chill overnight.
3. Whisk mustard, flour, and 1 tablespoon water in small bowl to paste. Bring vinegar and next 5 ingredients to boil in large saucepan, stirring to dissolve sugar. Whisk in mustard paste. Simmer until thickened, whisking often, about 2 minutes. Add drained Jerusalem artichokes, bell pepper, and onion to pan; cook until artichokes are crisp-tender, about 5 minutes. Cool.
4. * Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmersÂ’ markets.
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