How to make Jerusalem artichoke pickles

Jerusalem artichoke is an ideal raw material for making pickles. It can be made into a variety of pickles with different flavors for people to eat with rice. But what is the specific method of making Jerusalem artichoke pickles? Many people don't know this. Today I will write down the method of making Jerusalem artichoke pickles here. Friends who like to eat Jerusalem artichoke pickles but don't know how to make them can learn it carefully.

Jerusalem artichoke pickle recipe

1. How to make pickled Jerusalem artichokes

Pickled Jerusalem artichokes are the simplest kind of pickled Jerusalem artichokes. You can prepare an appropriate amount of fresh Jerusalem artichokes, wash them and remove the moisture, put them in a small bowl, then put star anise, water, salt, cinnamon and other seasonings in a pot and boil them. After the salt is completely dissolved, turn off the heat and cool it down, then pour the sauce into the Jerusalem artichokes and marinate them. They will be ready in about twenty days.

2. How to make pickled Jerusalem artichokes

Pickle-flavored Jerusalem artichokes are also a common variety of Jerusalem artichoke pickles. When making them, you need to make pickle juice in advance. When making pickle juice, you need seasonings such as small red peppers, sugar, salt, and peppercorns. Put these seasonings together and rinse them with boiling water. After cooling, pour them into a pickle jar for fermentation. After the fermentation is complete, put the washed Jerusalem artichokes in and soak them for about fifteen days, then you can take them out and eat them.

3. How to make sweet and sour Jerusalem artichokes

Sweet and sour Jerusalem artichokes are also a favorite pickled Jerusalem artichoke dish. When making it, you need to wash the Jerusalem artichokes in advance and then put them in the sun for one or two days. In addition, put appropriate amounts of sugar and vinegar together with salt and pepper in a pot and boil them to make sweet and sour juice. After the sweet and sour juice cools down, put the sun-dried Jerusalem artichokes in and pickle them. After about 20 days, the Jerusalem artichokes will be tasty. When eating, take them out, cut them into thin strips and add sesame oil to enhance the flavor.