2 tablespoons fresh lemon juice2 pounds sunchokes (also called Jerusalem artichokes)1 3/4 cups distilled white vinegar3/4 cup sugar3/4 cup water1/2 tablespoons whole mustard seeds1/2 teaspoon turmeric1/4 teaspoon cayenne
1/2 large sweet onion, halved lengthwise and thickly sliced
Stir lemon juice into a large bowl of cold water.
Peel sunchokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).
Bring vinegar, sugar, water, mustard seeds, turmeric, cayenne, and 1 1/2 tsp salt to a boil in a medium nonreactive saucepan, stirring until sugar has dissolved. Cool brine to room temperature.
Cook sunchokes and onion in a large pot of boiling water 1 minute. Drain and spread out on a kitchen towel to cool. Put vegetables in a glass or ceramic bowl and pour brine over them. Weight vegetables with a small plate to keep submerged, then cover bowl tightly. Chill, stirring once or twice a day, at least 1 week (to allow flavors to develop).
Pickles can be chilled up to one month.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 02 of 2016.