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1\u00bd lbs sunchokes (a.k.a. Jerusalem artichokes), thoroughly scrubbed and cut into \u00bd-inch dice<\/p>\n1\u00bd lbs sunchokes (a.k.a. Jerusalem artichokes), thoroughly scrubbed and cut into \u00bd-inch dice<\/p>\n
1 teaspoon ground dried turmeric<\/p>\n
1 ounces garlic (about 8 cloves), chopped<\/p>\n
\u00bd ounce fresh ginger, minced (about 1 \u00bd tablespoons)<\/p>\n
1 teaspoon cumin seeds<\/p>\n
2 teaspoons pickling salt<\/p>\n
2 teaspoons sugar<\/p>\n
1\u00bd cups water<\/p>\n
<\/p>\n
Toss together sunchokes, turmeric, garlic, ginger, and cumin. Pack the mixture into a jar with a capacity of at least 6 cups. Dissolve salt and sugar in the water. Pour brine over sunchoke mixture; it will not cover them at first. Add a brine bag (a gallon freezer-weight plastic bag containing 1 tablespoon salt dissolved in 3 cups water) or another suitable weight. The next day the brine should cover the sunchokes. If it doesn\u2019t, add more brine mixed in the same proportions. Wait several days before tasting the pickle. After a week, the brine will be still sour, and the Jerusalem artichokes pleasantly, mildly spicy and still crunchy. When the pickle has fermented enough to suit your taste, store the jar in the refrigerator. Keep sunchokes weighted and under the brine so they won\u2019t take on a grayish cast.<\/p>\n","protected":false},"excerpt":{"rendered":"
1\u00bd lbs sunchokes (a.k.a. Jerusalem artichokes), thoroughly scrubbed and cut into \u00bd-inch dice 1 teaspoon ground dried turmeric 1 ounces garlic (about 8 cloves), chopped \u00bd ounce fresh ginger, minced (about 1 \u00bd tablespoons) 1 teaspoon cumin seeds 2 teaspoons pickling salt 2 teaspoons sugar 1\u00bd cups water Toss together sunchokes, turmeric, garlic, ginger, and cumin. Pack the mixture into a jar with a capacity of at least 6 cups. Dissolve salt and sugar in the water. Pour brine…<\/p>\n