How to pickle Jerusalem artichokes at home

How do you pickle Jerusalem artichokes at home? I believe many of you still don’t know, so let me give you a detailed introduction below.

Jerusalem artichoke

How to pickle Jerusalem artichokes at home

Yesterday afternoon I went to the vegetable garden to look for some ingredients to make a vegetarian dish to go with Yanqi's Western-style braised beef. Since it is winter here in Australia, the garden and vegetable garden are neglected and overgrown with weeds. I was weeding in a corner and suddenly dug out a big potato! Then, one, two, and another Jerusalem artichoke rolled out, wow, more and more...

I remember that before we moved in, there were some Jerusalem artichokes and sparse potato seedlings growing in this corner, and we didn't take care of them. Unexpectedly, as spring turned to winter, they fend for themselves there, but left their abundant fruits in the ground. I picked up these treasures and really wanted to kiss them, oh you are so cute!

Yes, let’s make pickled Jerusalem artichokes today.

The nutritional value of Jerusalem artichokes is well known. Because Jerusalem artichokes contain a substance similar to insulin, it can regulate blood sugar in both directions. 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 patients with hypoglycemia. Secondly, Jerusalem artichokes contain a large amount of gelatin, which can produce platelets and have hemostatic effects. Thirdly, it can promote the decomposition of sugar and improve the balance of fat in the body.

I have eaten pickled Jerusalem artichokes many times, especially those from Yunnan, but this is the first time I have made it myself.

I do things without any rules, I just do it freely, and the results will be revealed in the end!

The unexpected treasure was found in this corner. I only dug up a little bit, leaving more Jerusalem artichokes in the ground to grow in the spring.

This is some of my spices. The large pieces are candied dates, which are used for making soup and are not placed with the Jerusalem artichokes. The plastic bag contains pepper powder. The pepper from Hanyuan, Sichuan is the best and usually needs to be kept in the freezer of the refrigerator to keep it fresh. The dried chilies are produced in my own vegetable garden.

Dry Jerusalem artichokes with salt, sugar, and a small amount of wine (I didn’t have white wine, so I used red wine instead, just my own idea)

I added some soy sauce (I remember pickled Jerusalem artichokes are black, so I used my imagination and added some soy sauce. It tasted good) then put it in a jar and poured in spice water.

Cover it with a lid and wait a few days before opening it! (I feel like it wasn’t dried enough and I was too eager to post photos)

From left to right: pickled olives; pickled radishes; the white pieces are wild garlic that I dug up last time I went to Carl's old farm, pickled in white vinegar and sugar; chopped chili peppers; chili vinegar

Except wild garlic, everything else is home-grown, haha

No matter what, homemade food is safer.

Wait until the cover is removed before taking photos!