Pickled Jerusalem Artichokes

Name: Pickled Jerusalem Artichokes
Ingredients: 2 1/2 cups Champagne vinegar; 1 cup water; 3 tablespoons sugar; 1 tablespoon kosher salt; 1 tablespoon coriander seeds; 1 tablespoon black peppercorns; 6 cardamom pods; 6 whole cloves; 1 bay leaf; 1 star anise pod; 2 pounds Jerusalem artichokes, sliced 1/16 inch thick on a mandoline

11 ingredients

4 steps

Ingredients

2 1/2 cups Champagne vinegar
1 cup water
3 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon coriander seeds
1 tablespoon black peppercorns
6 cardamom pods
6 whole cloves
1 bay leaf
1 star anise pod
2 pounds Jerusalem artichokes, sliced 1/16 inch thick on a mandoline

Directions

1

In a large saucepan, combine all of the ingredients except for the Jerusalem artichokes and bring to a boil.
2

In a heatproof bowl, pour the pickling liquid over the artichokes.
3

Cover with a plate and let cool to room temperature.
4

Refrigerate overnight.