Sunchoke Dills

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Servings: 7 Difficulty: Advanced
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Crisp, tangy pickled Jerusalem artichokes with aromatic dill and spice
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These Sunchoke Dills offer a unique twist on traditional pickling, transforming earthy Jerusalem artichokes into a crisp, tangy condiment. The brine is infused with fresh dill seeds, caraway, and mustard seeds, creating a complex flavor profile that balances acidity with herbal notes. Perfect for adding a zesty crunch to sandwiches, salads, or charcuterie boards, these pickles are a delightful way to preserve the harvest. They make an excellent gift or a special addition to holiday tables, bringing home-style charm and vibrant flavor to any meal.

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Sunchoke Dills

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 7 Calories: 1251.3

Description

These Sunchoke Dills offer a unique twist on traditional pickling, transforming earthy Jerusalem artichokes into a crisp, tangy condiment. The brine is infused with fresh dill seeds, caraway, and mustard seeds, creating a complex flavor profile that balances acidity with herbal notes. Perfect for adding a zesty crunch to sandwiches, salads, or charcuterie boards, these pickles are a delightful way to preserve the harvest. They make an excellent gift or a special addition to holiday tables, bringing home-style charm and vibrant flavor to any meal.

Ingredients

Directions

  1. Scrub the Jerusalem artichokes thoroughly and cut them into 1/4-inch thick slices.
  2. Place the sliced artichokes in a large non-reactive bowl or crock.
  3. Cover the artichokes with 8 cups of white vinegar.
  4. Stir in the pickling salt until dissolved.
  5. Let the artichokes stand in the vinegar mixture overnight.
  6. In a large saucepan, combine 11 cups of white vinegar and 11 cups of water.
  7. Combine the dill seeds, caraway seeds, and mustard seeds in a cheesecloth spice bag.
  8. Add the spice bag to the vinegar and water mixture in the saucepan.
  9. Bring the brine to a boil and simmer for 20 minutes.
  10. Meanwhile, drain the artichokes from the overnight vinegar mixture.
  11. Prepare 7 clean, hot quart jars for canning.
  12. Place 1 garlic clove and 1 red pepper pod into the bottom of each jar.
  13. Pack the jars tightly with the drained Jerusalem artichoke slices.
  14. Ladle the hot brine over the artichokes, leaving 1/4 inch of headspace.
  15. Remove air bubbles, wipe jar rims, and seal with lids and rings.
  16. Process the jars for 10 minutes in a boiling water bath or steam canner.

Nutrition Facts

Servings 7

Amount Per Serving
Calories 1251.3kcal
% Daily Value *
Total Fat 20.1g31%
Saturated Fat 1.9g10%
Cholesterol 0.0mg0%
Sodium 469477.3mg19562%
Total Carbohydrate 198.5g67%
Dietary Fiber 98.8g396%
Sugars 13.8g
Protein 65.5g131%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Harvest Jerusalem artichokes in late fall or early spring before they sprout for the best texture.

Ensure all jars and lids are properly sterilized and hot before packing to ensure a safe seal.

Allow the jars to cool undisturbed for 24 hours after processing to check for a proper seal.

Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within a few weeks.

The overnight vinegar soak helps firm up the artichokes and enhances their flavor profile.

Keywords: sunchoke, jerusalem artichoke, dill pickles, pickling, canning, preserves, caraway, mustard seeds, vinegar, brine, canning recipe, homemade pickles, vegetable preservation, spicy pickles, garlic, red pepper, boiling water bath
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