Sunchoke Dills
Submitted by 8ball49
Homemade pickled Jerusalem artichokes (sunchokes) with dill, caraway, mustard seed, garlic, and chili peppers. A crunchy, tangy canning project for preserving your fall or early spring harvest.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve ever grown Jerusalem artichokes, you know they produce like crazy. This is how you put that bumper crop to work.
Sliced sunchokes get an overnight salt-and-vinegar soak, then packed into jars with garlic, chili peppers, and a spiced brine loaded with dill seed, caraway, and mustard seed. Processed in a water bath, they keep all year long.
The result is a crunchy, tangy, slightly spicy pickle that’s completely different from anything you’ll find at the store. Serve them alongside sandwiches, on a charcuterie board, or straight out of the jar.
Pro Tips
- Harvest sunchokes in very early spring before they sprout, or late fall after the first frost for the crispest texture.
- Scrub them thoroughly but don’t peel. The skin holds up better during pickling and adds a nice bite.
- Use pickling salt, not table salt. Iodized salt can turn your brine cloudy and discolor the sunchokes.
- Make sure jars and lids are sterilized and hot before packing for a safe, long-lasting seal.
Ingredients
Directions
Harvest Jerusalem artichokes in the very early spring, before they start sprouting, or in the very late fall.
Scrub the Jerusalem artichokes well, and cut into ¼ inch slices. Place in a large ceramic, glass or stainless steel bowl or crock and cover with 8 cup vinegar (use more if necessary). Stir in the salt. Let stand overnight.
In the morning, combine the 11 cup vinegar and 11 c. water in a saucepan. Combine the dill, caraway and mustard seeds in a spice bag and add to the brine. Bring to a boil; simmer for 20 minutes. Meanwhile, drain the artichokes.
Into each clean, hot quart jar, place 1 garlic clove and 1 pepper pod. Pack with Jerusalem artichokes. Cover with hot brine, leaving ¼ inch head space. Seal.
Process 10 minutes in a boiling hot water bath or steam canner.
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