How to pickle Jerusalem artichokes

Jerusalem artichoke pickles

Jerusalem artichokes are used in many places in life, but they are often used in diet. Many delicious dishes can be made with them, and the dishes cooked with them are very delicious. Jerusalem artichokes can also be used to treat some symptoms with obvious effects. If Jerusalem artichokes are left for a long time, they will easily go bad, and they need to be preserved. However, Jerusalem artichokes must be pickled to be preserved for a long time. So what is the method of pickling Jerusalem artichokes? How to pickle Jerusalem artichokes? You will master the method of pickling Jerusalem artichokes with some guidance.

To make Jerusalem artichokes, we first need to prepare the ingredients needed: 100 kg of fresh Jerusalem artichokes, 40 kg of sweet sauce, 20 kg of salt, and 24 kg of bean cake sauce.

?60 kg of second sauce

How to pickle Jerusalem artichokes

Detailed instructions for pickling Jerusalem artichokes 1. Raw material processing. Select fresh Jerusalem artichokes harvested in November each year, remove the roots and impurities on the surface in time, break the larger ones, wash and drain.

Detailed instructions for pickling Jerusalem artichokes 2. Pickling. After draining the fresh Jerusalem artichokes, sprinkle them with 16 degrees Baume salt water, put them into the jar, and pickle them evenly layer by layer. Turn the jar over every 10 hours or so, for a total of 4 times.

Detailed instructions for pickling Jerusalem artichokes 3. Soak in salt. After 48 hours, drain the brine in a basket, change the jar, place a bamboo mat on top, clamp it with bamboo strips, add salt to the original brine to make 16 degrees Baume, soak it in water and store it.

Detailed instructions for pickling Jerusalem artichokes 4. Soak to remove salt. Take out the salted dough, add an equal weight of clean water, soak to remove salt for 2 hours, take it out, put it into a basket and overlap to stew for 3 to 4 hours, and switch it up and down once in the middle to ensure even stewing.

Detailed instructions for pickling Jerusalem artichokes 5. First sauce: Put the salty dough into 60 kg of second sauce, marinate for 3 to 4 days, stir twice a day, take out, drain the brine, and put it into the jar.

Detailed instructions for pickling Jerusalem artichokes 6. Re-marinate. Mix 40 kg of sweet sauce and 24 kg of bean cake sauce and pour into the jar to continue marinating the Jerusalem artichokes. Stir twice a day in the morning and evening. It can be eaten after 20 days. Wash off the sticky sauce before eating, and it can be eaten after cutting.

Detailed instructions for pickling Jerusalem artichokes 7. Quality standards? The product is golden in color, shiny, with a mellow sauce, a crisp texture, and a sweet taste.

The method of pickling Jerusalem artichokes has been introduced in detail above. These processes are required for pickling Jerusalem artichokes. If you want to pickle Jerusalem artichokes well, you can follow the above steps to preserve the Jerusalem artichokes for a longer time.