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Jerusalem Artichoke Bread and Butter Pickles

Daniel Dohrman · June 13, 2022 ·

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

Jerusalem artichokes are no eaten for the flower but there tubersJerusalem artichokes are no eaten for the flower but there tubers
Jerusalem artichokes are no eaten for the flower but there tubers

Ingredients

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

Bread and butter jerusalem artichoke pickles on the stoveBread and butter jerusalem artichoke pickles on the stove
Bread and butter jerusalem artichoke pickles on the stove

Method

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

Filed Under: In The Kitchen Tagged With: artichoke, jerusalem, pickling, preserving

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