The small, knobby tubers called Jerusalem artichokes grow wild all along the Eastern Seaboard, and southerners have long prized their sweet, nutty crispness in turmeric-spiked relishes and pickles. Countless cooks south of the Mason-Dixon Line have inherited a yellow-stained index card that reads something like this.
Pickles can be chilled up to 1 month.
Recipe information
Total Time
1 week (includes pickling time)
Yield
Makes about 4 cups
Ingredients
Preparation
Step 1
Stir lemon juice into a large bowl of cold water.
Step 2
Peel Jerusalem artichokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).
Step 3
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.
Step 4
Cook Jerusalem artichokes 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).
