Bread And Butter Pickled Sunchokes Recipe

Cooking Directions

• STEP 1.Start by scrubbing the sunchokes to remove any dirt or debris. Slice them into thin rounds.
• STEP 2.In a large pot, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring the mixture to a boil.
• STEP 3.Add the sliced sunchokes to the pot and simmer for about 5 minutes, until they are slightly tender.
• STEP 4.Using a slotted spoon, transfer the sunchokes to sterilized jars, leaving about 1/2 inch of headspace.
• STEP 5.Pour the pickling liquid over the sunchokes, making sure to cover them completely.
• STEP 6.Seal the jars tightly and let them cool to room temperature. Then, refrigerate for at least 24 hours before serving.
• STEP 7.These pickled sunchokes can be stored in the refrigerator for up to 2 weeks.

Cooking Tips

• Make sure to use sterilized jars to prevent any bacterial growth.
• Feel free to adjust the amount of sugar and spices according to your taste preferences.
• For a spicier version, add some sliced chili peppers to the pickling liquid.

Storage and Serving

• Store the pickled sunchokes in the refrigerator for up to 2 weeks.
• Serve them as a snack, or use them as a topping for sandwiches, salads, or charcuterie boards.