Directions:
- Stir lemon juice into a large bowl of cold water.
- Peel Jerusalem artichokes 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 Jerusalem artichokes 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).
- Cooks' note: Pickles can be chilled up to 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.04 Kcal (1223 kJ) | ||
| Calories from fat | 2.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.33g | 1% | |
|---|---|---|---|
| Sodium | 16.12mg | 1% | |
| Potassium | 1047.4mg | 22% | |
| Total Carbs | 65.35g | 22% | |
| Sugars | 47.1g | 188% | |
| Dietary Fiber | 5.13g | 21% | |
| Protein | 5.19g | 10% | |
| Vitamin C | 14.3mg | 24% | |
| Iron | 7mg | 39% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 65.19 Kcal (273 kJ) | ||
| Calories from fat | 0.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 1% | |
|---|---|---|---|
| Sodium | 3.6mg | 1% | |
| Potassium | 233.8mg | 22% | |
| Total Carbs | 14.59g | 22% | |
| Sugars | 10.51g | 188% | |
| Dietary Fiber | 1.15g | 21% | |
| Protein | 1.16g | 10% | |
| Vitamin C | 3.2mg | 24% | |
| Iron | 1.6mg | 39% | |
| Calcium | 12.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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