How to pickle Jerusalem artichokes, steps to pickle Jerusalem artichokes

In winter, a kind of root vegetable will be available in the north of China - Jerusalem artichokes. Jerusalem artichokes are usually pickled and eaten with porridge. They are crunchy and a good side dish. I like to eat Jerusalem artichokes pickled by my grandma. Now, my grandma has passed away for several years. Every winter, when I see Jerusalem artichokes in the market, I feel a little sad.

How to pickle Jerusalem artichokes? I believe many friends don’t know, so let me give you a detailed introduction below.

Jerusalem artichoke

Grandma said that in the past, people were very poor and there was very little cooking oil available for cooking. In winter, there were fewer green vegetables. Jerusalem artichokes are a refreshing and delicious vegetable that can be eaten pickled. It is also very convenient to pickle, so they are particularly popular among people. So grandma planted a lot of Jerusalem artichokes in the fields. When winter comes, she digs them out of the ground. Grandma cleans the Jerusalem artichokes, then dries them naturally, adds appropriate amounts of salt and water, and pickles them for a month before eating. Jerusalem artichokes are very crisp and have a good taste. In the years without oil and water, people have a special attachment to them.

One winter ten years ago, I was studying in Beijing. The aunt in the reception room said someone had sent me something. In the cold wind, I saw an uncle from my family. He was working in Beijing, and he saw my grandmother when he returned to his hometown a few days ago. My grandmother asked him to bring me a bag of pickled Jerusalem artichokes. My uncle said that before getting on the bus, my grandmother repeatedly told him: You must give these pickled Jerusalem artichokes to my granddaughter, she likes them the most. Holding these heavy Jerusalem artichokes in my hands, tears could not help but flow down. I missed my grandmother who was far away even more, and it seemed that my grandmother's love had long been melted into this bag of pickled Jerusalem artichokes, which seemed heavier after traveling thousands of miles.

The winter of 2008 came, and many Jerusalem artichokes appeared in the vegetable market. I couldn’t help but think of my grandmother who had passed away many years ago.

Grandma, I still love to eat pickled Jerusalem artichokes as always. But every time this season comes, I will shed tears quietly, and when I see Jerusalem artichokes, I will think of you.

No matter how time flies, the love embedded in the ordinary days will never change.

Grandma, I love you, I hope you know it in the underworld!

How to pickle Jerusalem artichokes

1 Wash the Jerusalem artichokes and dry them.

2 Add all the seasonings to water and bring to a boil, then let cool.

3 Place the dried Jerusalem artichokes in a fresh-keeping box.

4 Pour the cooled seasoning water into a fresh-keeping box.

5 Add a layer of plastic wrap first.

6 Cover the lid again and place it in a cool place to marinate for more than a week.

7 When eating, cut the Jerusalem artichokes into thin strips, add some cooked sesame seeds, and drizzle some soy sauce, vinegar and sesame oil. It goes well with rice! ^_^

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