Jerusalem Artichoke Pickles Recipe - Sunchoke Pickles Recipe

Peel and cut the Jerusalem artichokes into 1/2-inch chunks and drop into water acidulated with lemon juice. Cut up the head of cauliflower, break flowerets into 1/2-inch pieces, and peel and cut the stems into 1/2-inch cubes. Crisp the vegetables in a brine solution made this way: Cover the chokes and cauliflower with water to see how much water you need, then drain the vegetables, saving the water, and mix into it 1/3 cup pickling salt per quart. Place the vegetables in this brine and soak for 24 hours.

Combine the vinegars, water, sugar, celery seeds, turmeric, mustard seeds, and dry mustard in a stainless steel or enameled saucepan and bring to a boil. Stir to dissolve sugar, reduce heat, and let simmer for 3 minutes. Remove from heat.

While the brine is simmering, coarsely chop the peppers and onion. Drain the chokes and cauliflower, rinse them well to remove salt, and drain again. Combine chokes, cauliflower, peppers, and onion and pack into clean hot jars, following manufacturer's directions. Ladle in hot brine, a bit at a time, making sure it runs through the vegetables. (Putting a long, sterilized skewer in the jar and moving it around helps the syrup flow through the vegetables.) Fill to 1/8 inch of the jar top, seal, and process in a hot water bath for 10 minutes. Set pickles in a cool place for at least 1 week before serving.

Yield: 3 quarts

Recipe Source: Victory Garden Cookbook by Marian Morash (Alfred A. Knopf)
Reprinted with permission.