How to pickle Jerusalem artichokes

How to pickle Jerusalem artichokes? I believe many of you miss the pickles at home.

Jerusalem artichoke pickles

How to pickle Jerusalem artichokes

The main production area of ​​the old pickled vegetables in my hometown is east of the Li River, especially those produced in Liuli Village, which are the best with their color, aroma and taste, and can be regarded as the best among the old pickled vegetables.

The main ingredients for pickled pickles are mustard greens, Jerusalem artichokes, and white radish, all of which are produced in one’s own fields. Mustard greens and Jerusalem artichokes are the best, and pickled pickles from them are also the most delicious.

There are two varieties of mustard greens: variegated and round-leaved. The pickled flavors are different. The pickled variegated mustard greens are crisper and more fragrant. A farmer's proverb says: "Radishes grow in the first dog days, and vegetables grow in the second dog days." Every year, when the first dog days arrive, every family will plant a few rows of mustard greens in their own vegetable garden, waiting for the use of pickles in early winter.

Pickling old pickles requires several steps, takes a long time, and is very particular.

Every year after the frost, people would go to their own fields to harvest mustard greens. They would pile the newly grown mustard greens in the yard, cut off the leaves and stems with a knife, and hang them on tree branches or walls to dry in the sun for the next year.