We are always interested in trying new vegetables and different ways of cooking them. When we made jerusalem artichoke bread and butter pickles, we were delightfully surprised by how simple and delicious they were. They are versatile and make a great addition to many meals.
Makes approximately 1.8 litres
Total recipe time 45 minutes
750 grams of jerusalem artichoke
1 brown onion
2 cloves of garlic
500ml of white vinegar
1 cup of water
1/2 cup of brown sugar
½ golden syrup
2 teaspoon of mustard seeds
1 teaspoon of turmeric
2 tablespoon of salt
Clean your jerusalem artichoke thoroughly with running water to remove any dirt or debris. You can peel the root if you like, but we found if you are cleaning it with a scrubbing brush, the skin simply rubs off. Slice the Jerusalem artichoke thinly, according to your preference. Thinner slices will have a greater pickled flavour.
Peel and cut onion into quarters and garlic into small pieces.
Place all ingredients in saucepan and place on a gentle heat, stirring. Bring to a boil and remove from heat to cool.
Sterilise jars and fill jars with the jerusalem artichoke bread and butter pickles.
Allow to cool completely before placing in the fridge to keep for up to 1 month.
Here is how we grow our jerusalem artichokes