Jerusalem artichoke pickling method pictures

Jerusalem artichokes look similar to ginger, but they are crispy and tender and can be eaten raw, making them an ideal choice for making pickles. Today, I will share with you some pictures of Jerusalem artichoke pickling methods.

Jerusalem artichoke pickling method pictures

Jerusalem artichoke sauce

1. When making pickled Jerusalem artichokes, you need to prepare Jerusalem artichokes, salt, soy sauce, vinegar, and sugar. The quantity of these ingredients can be freely matched according to your needs and taste.

2. Rinse the prepared Jerusalem artichokes with clean water, remember not to remove the skin, and drain the water after washing and set aside.

3. Cut the Jerusalem artichokes into slices with a knife, put them into a bowl, add some salt, and then mix them evenly. Leave them for more than ten hours, then remove the water from the pickling and put them into the container where you want to pickle the Jerusalem artichokes.

4. Put all the prepared seasonings, soy sauce, vinegar, salt and sugar together, then add a small amount of water, bring to a boil, cook for three to five minutes and then turn off the heat. Then let it cool down naturally, and when the temperature reaches the normal level, you can add the prepared seasoning juice to the Jerusalem artichoke slices.

5. Make sure the prepared sauce covers all the Jerusalem artichoke slices. After pouring, shake well, seal it and store it in the refrigerator. You can take it out and eat it after three to five days. However, I personally feel that the Jerusalem artichokes taste more tempting after being pickled for ten days.

6. If you like the aroma of garlic, you can also add a small amount of garlic when pickling Jerusalem artichokes. After a period of time, the flavor of garlic will permeate into the Jerusalem artichokes, and this is how garlic-flavored Jerusalem artichokes are made.