1 Star2 Stars3 Stars4 Stars5 Stars (1 votes)
Loading ... Loading ...

Sunchoke® Pickles


2 quarts cubed Sunchokes®
1 1/4 cups sugar
1 clove garlic
11/2 teaspoons tumeric
2 tablespoons pickling spice
1 quart white wine vinegar


Make a brine using 1 cup of salt to 1 gallon of water.  Stir and let salt dissolve. Cut Sunchokes into a large pot and pour in brine to cover, let these stand overnight. Stir, drain and pack into clean jars. Combine remaining ingredients and simmer for 15 minutes.Then boil for about 10 minutes. Pour this mixture over Sunchokes (in jars) until jar overflows.  Screw on lid, cool, and refrigerate for 24 hours. They will be a sunny yellow on the outside, and crisp and white inside.

Analyzed to serve 16; 1/2 cup per serving. Analyzed assuming 1/10 of salt is absorbed. Analyzed without whole spices. Calories 70, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 700mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 16g, Protein 0g.