Spring has come early this year so I am in rush to harvest and use all my Jerusalem artichokes because they are starting to sprout! So what better way to preserve then pickling? I pulled a recipe from the National Center for Home Food Preservation and scaled it down (who needs 10-20 PINTS of pickled Jerusalem artichokes?!) This recipe below should yield about 12 pints or 14 max. You will need two days to do this recipe because you have to let it sit for 24 hours before pickling. I actually like the fact you do it over two days…two short projects before bed instead of one long one and going to bed too late 🙂
Pickling Spice is something you have to plan on ordering online or know which grocery store actually carries it in stock so why not make your own pickling spice? It is super easy! Recipe below make 1/2 cup.
- 1 Tsp ground ginger
- 2 bay leaves crumbled
- 2 cinnamon sticks, broken in half
- 6 whole cloves
- 2 Tbsp whole mustard seeds
- 2 Tsp whole coriander seed
- 1 tsp red pepper flakes, more if you want more kick
- 1 Tbsp whole allspice berries
Place everything in a container you can put a lid on. Shake it up! You are done, no joke. Now go get your pickling on!