How to pickle Jerusalem artichokes

How to pickle Jerusalem artichokes? I believe it is not a problem for some rural friends.

Jerusalem artichoke

Jerusalem artichoke, also known as chrysanthemum ginger and devil ginger, is an edible root vegetable and a perennial herb of the Asteraceae family. It is native to North America and was introduced to Europe in the 17th century and later to China. It blooms in autumn and has small yellow disc flowers that look like chrysanthemums. It is generally propagated by tubers. Its underground tubers are rich in starch, inulin and other fructose polymers. It can be eaten, cooked or made into porridge, pickled, and dried. Studies have found that Jerusalem artichoke has a two-way regulating effect on blood sugar, that is, on the one hand, it can lower the blood sugar of diabetic patients, and on the other hand, it can increase the blood sugar of hypoglycemic patients. It's a bit magical!

Pickled Jerusalem artichokes

Ingredients: 1500 grams of fresh Jerusalem artichokes, 750 grams of chopped pepper sauce, 4 tablespoons of white sugar, and appropriate amount of sesame oil.

How to make pickled Jerusalem artichokes

1. After buying Jerusalem artichokes, don't wash the mud off them first. Spread them with soil in a ventilated but sun-proof place. Let them dry naturally until the moisture in the Jerusalem artichokes evaporates and the skin becomes wrinkled. It took me 7 days here when the temperature is less than 10 degrees.

2. Prepare a bottle of chopped pepper sauce.

3. After the Jerusalem artichokes are fully air-dried, wash them, dry them, and cut them into slices of even thickness.

4. Prepare a water-free and oil-free sealed box in advance, put the Jerusalem artichoke slices into the sealed box, add chopped pepper sauce and 4 tablespoons of white sugar, stir evenly with water-free and oil-free chopsticks or spoon, seal it, and refrigerate for 3 days before eating.

5. You can also use a sealed jar, put the mixed Jerusalem artichokes and sauce into the bottle, cover it tightly, and leave it at room temperature for a week before eating.

6. When eating, use water-free and oil-free chopsticks to pick up the required amount, drizzle with a little sesame oil, and keep the rest in the refrigerator and seal it.