How to pickle Jerusalem artichokes

How to pickle Jerusalem artichokes? I believe there are still many friends who are not very clear about it. Please see the detailed introduction below.

pickle

Jerusalem artichoke, also known as spicy ginger, devil ginger, devil yam. It is the main ingredient for pickled vegetables in the north. You would never imagine that such beautiful Jerusalem artichoke flowers come from this ugly tuber. In late autumn, approaching winter, Jerusalem artichoke flowers bloom and gradually wither. At this time, you can shovel away the straw on the ground, dig up the land, and what rolls out of the soil is this ugly Jerusalem artichoke.

My kimchi jar.

Wash and dry Jerusalem artichokes, mustard greens, and chilies, and place them in a jar. Put water in a pot, add peppercorns, star anise, and salt, bring to a boil over high heat, and let cool. Pour the cooled peppercorn salt water into the kimchi jar filled with Jerusalem artichokes. OK!

It has been three years since my mother returned to her hometown. After she left, no one used this jar to pickle pickles and eggs. I miss the years when my mother was busy by my side. She was busy for us and kept talking about the past. I was very impatient at that time and always interrupted her eight times a day. Now it is difficult to listen! My mother is at my third sister's house in Ranzhuang. My third sister takes good care of her. My mother is very happy there and I am very relieved. I made an appointment with my sisters to visit my mother at my third sister's house when everyone has time.

On a winter night, cooking a pot of fragrant corn and sweet potato porridge, with a few multi-grain steamed bread or flatbreads, and a small bowl of crispy shredded pickles, with a few drops of vinegar and sesame oil, what a warm and comfortable life would be.

Spring has arrived, and the pickled vegetables have not been eaten yet, so you can take them out and let them wilt in the sun. Then put the old soup of the pickled vegetables into the pot and boil it until it boils, remove the floating residue, add seasoning and continue to boil, then put the wilted pickled vegetables into the pot and boil together, until the pickled vegetables are cooked, take them out and drain them.

I especially miss Lao Tian’s cooked Jerusalem artichokes. I remember that I ate more than half of the cooked pickles that Lao Tian brought to school. The cooked, soft, reddish-brown Jerusalem artichokes were so tempting to my taste that when I was pregnant, I didn’t want to eat anything else but Lao Tian’s cooked Jerusalem artichokes! Unfortunately, I searched the entire town and couldn’t find any cooked Jerusalem artichokes for sale.

Pickle a jar of pickles to comfort my heart.