Pickled Jerusalem Artichokes
Updated June 6, 2024
- Total Time
- 10 minutes, plus chill time
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Ingredients
- 3cups water
- 1cup white-wine vinegar
- 1tablespoon kosher salt
- 1tablespoon sugar
- 1dried chili pepper
- 1teaspoon coriander seeds
- 1bay leaf
- 5sprigs thyme
- 1pound Jerusalem artichokes, peeled, sliced into pieces ¼ inch thick and 1 inch long
Nutritional analysis per serving (4 servings)
112 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 3 grams protein; 836 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the water and vinegar to a boil. Add the rest of the ingredients and simmer until the Jerusalem artichokes are tender on the edges but still quite crisp in the center, about 3 minutes. Remove from the heat and let cool. Pour into a container and chill up to a week.
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