Hattie Anderson’S Pickled Artichokes

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
Tangy, spicy pickled Jerusalem artichokes with mustard and turmeric
Hattie Anderson's Pickled Artichokes recipe image
Hattie Anderson's Pickled Artichokes recipe image
Print Recipe

Hattie Anderson’S Pickled Artichokes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 11.8

Description

These vibrant pickled Jerusalem artichokes are a bold, tangy condiment that adds a unique crunch to any meal. The earthy, nutty flavor of the tubers is beautifully balanced by a sharp brine infused with turmeric, mustard seeds, and dry mustard. Sliced onions soften in the pickle juice, adding a subtle sweetness that complements the heat from the red pepper. Perfect for serving alongside rich meats, adding to salads, or enjoying straight from the jar, these pickles develop deeper flavors over time. A wonderful homemade gift or pantry staple for adventurous eaters who enjoy bright, acidic flavors with a kick.

Ingredients

Directions

  1. Scrub the Jerusalem artichokes thoroughly under running water to remove any dirt, then slice them thinly.
  2. Peel and slice the medium onions, separating the rings.
  3. Pack the sliced artichokes and onions tightly into sterilized glass jars, leaving some headspace.
  4. Add a small amount of fried red pepper to each jar for heat and color.
  5. In a large saucepan, combine the turmeric, mustard seeds, dry mustard, prepared mustard, sugar, and apple cider vinegar.
  6. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
  7. Continue stirring until all the sugar and dry mustard are completely dissolved and the liquid is smooth.
  8. Carefully pour the hot pickling liquid over the artichokes in the jars, filling to within 1/2 inch of the top.
  9. Wipe the rims of the jars, seal with lids, and process in a boiling water bath according to canning guidelines.
  10. Let the jars cool and seal completely, then store in a cool, dark place for at least one month to allow flavors to meld.
  11. During the first week, turn the jars upside down and shake gently every day, alternating the end up to distribute the spices evenly.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 11.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 20.0mg1%
Total Carbohydrate 2.5g1%
Dietary Fiber 1.4g6%
Sugars 0.1g
Protein 0.8g2%

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

Keywords: pickled, jerusalem artichokes, sunchoke, mustard, turmeric, vinegar, preserving, canning, spicy, tangy, condiment, vegan, american, onions, pickling, pantry, gift, homemade, fermented, crunchy
Recipe Card powered by WP Delicious