Sunchoke recipe as adapted by me to modern preserving
Just finished adapting several online recipes into the one I have used
now for a couple of years. Here it is if anyone is interested. Pickled
sunchokes, aka Jerusalem artichokes DO NOT cause the gastric distress
that cooked or raw ones do when eaten. We find them quite nice and even
the descendants, who are somewhat picky and of the McDonald's food
generation, like them. I leave out the cauliflower on occasion even
though we all like pickled cauliflower. Good luck.
Jerusalem Artichoke Pickles Recipe - Sunchoke Pickles Recipe
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
2-1/2 pounds Jerusalem artichokes
1 pound cauliflower (optional)
4 cups cider vinegar
1 cup white vinegar
1 cup water
2 cups sugar (I use sucralose)
6 teaspoons pickling spices
1 large green pepper
1 large red pepper
1 large onion
Ball Pickle Crisp
Peel and cut the Jerusalem artichokes into 1/2-inch chunks. Cut up
the head of cauliflower if used, break flowerets into 1/2-inch pieces,
and cut the stems into 1/2-inch cubes.
Combine the vinegars (if you wish you can use all white vinegar,) water,
sugar, pickling spices in a stainless steel or enameled saucepan and
a boil. Stir to dissolve sugar(sucralose), reduce heat, and let simmer for 3
minutes. Remove from heat.
While the liquid is simmering, coarsely chop the peppers and onion. Put
proper amount according to directions of ™ Pickle Crisp in each jar.
Combine chokes, cauliflower, peppers, and onion and pack into clean hot
jars, following manufacturer's directions. Ladle in hot liquid, a bit at
a time, making sure it runs through the vegetables. (Putting a long,
sterilized skewer in the jar and moving it around helps the syrup flow
through the vegetables.) Fill to 1/8 inch of the jar top, seal, and
process in a hot water bath for 10 minutes.
Yield: 8 pints