Pickled Jerusalem artichokes
Ingredients:
4 cups Jerusalem artichokes 1/3 cup coarse salt 4 cups water 2 cups vinegar 2 tablespoons of pickling spices Directions: Peel the Jerusalem artichokes. Cut into thick slices (well, as much as possible) Make a brine with water and salt, pour on the tubers and let stand overnight. Drain the artichokes and put them in sterilized jars.Tie pickling spices in a cheesecloth or tea egg. In a nonreactive saucepan, bring the vinegar to a boil together with the spices. Pour over the artichokes. Close the jars immediately and store in a dark place for at least 3 months before serving. |
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