Name: Jerusalem Artichoke Pickles
Cook time: 35 min
Total time: 1 week (includes pickling time)
Yield: Makes about 4 cups
Ingredients: 2 tablespoons fresh lemon juice; 2 pounds Jerusalem artichokes (also called Sun Chokes); 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

Jerusalem Artichoke PicklesRoland Bello

The small, knobby tubers called Jerusalem artichokes grow wild all along the Eastern Seaboard, and southerners have long prized their sweet, nutty crispness in turmeric-spiked relishes and pickles. Countless cooks south of the Mason-Dixon Line have inherited a yellow-stained index card that reads something like this.

Cooks' note:

Pickles can be chilled up to 1 month.

Recipe notes

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