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 🙂

You will need:

  • Approx 8 cups of Jerusalem Artichokes
  • Vinegar (5%) to cover
  • 1 cup canning salt
  • 2 tablespoons turmeric
  • 5 medium red peppers

Pickling Solution

Jerusalem Artichokes

Day/Night One:

Wash Jerusalem artichokes well and cut into chunks (1/2 inch or smaller).

Jerusalem ArtichokesPut in a plastic container, crock or glass jar. DO NOT PUT IN A METAL BOWL, METAL AND VINEGAR ARE A BIG NO! The insert from your crockpot would work well with the lid on, cover in plastic wrap if you want to contain the smell.

IMG_2621Pour vinegar over artichokes until covered.  Add 1 cup salt and 2 tablespoons of turmeric & mix. Soak for 24 hours.

IMG_2626

Day/Night 2:

    1. About 30 minutes before you want to start canning, prepare pickling solution by combining all ingredients in a large pot. Remember to put your pickling spice in the spice bag!  Simmer for 20 to 25 minutes. Remove spice bag.  This is your pickling solution…do not let this cool!  You need it hot!
    2. While your pickling solution is simmering get your water-bath canner
      filled with water and heated up to boiling or almost boiling.

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  1. Drain artichokes, do not save the liquid. Cut your peppers into 1/2 in or less chunks and mix in with the artichokes in bowl/crock.  Pack artichokes/peppers into half pint jars. Leave 1/2 inch headspace.IMG_2667
  2. Fill each jar with pickling solution, once again make sure you keep your 1/2 inch headspace. Remove air bubbles with your bubble popper. Wipe rims of jars with a moist clean towel.  Place lid on jar and tighten ring (finger tight).
  3. Place jars in a boiling water canner covered completely by water by 1 inch or more for 11 minutes. This last step I deviate from the recipe by saying process 1 more minute than the 10.  I do this so I can skip the step of boiling my jars for sterilization before canning 🙂  If you do not believe that you can skip boiling your jars read this article here.  If the recipe has your process your food for at least ten minutes this step is not required!  So I like to be on the safe side so I add one minute.  I make sure not to go more than that though because I do not want mushy pickled artichokes!

Wait at least one week to eat for the taste to further develop.  Let me know…did you enjoy them?  Are you hooked?

Pickled Jerusalem Artichokes

 

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