How to pickle hot and sour Jerusalem artichokes How to pickle hot and sour Jerusalem artichokes

I have eaten Jerusalem artichokes many times, but most of them were salty or sauce-flavored. In fact, I prefer some sour and spicy dishes, so I tried to pickle some sour and spicy Jerusalem artichokes at home. They felt good after pickling. Now I have written down the specific method. Friends who like sour and spicy taste like me can refer to it.

How to pickle spicy Jerusalem artichokes

Ingredients for pickled spicy Jerusalem artichokes

When you make spicy and sour Jerusalem artichokes at home, you can prepare 500 grams of fresh Jerusalem artichokes, appropriate amounts of peppercorns, dried red peppers, rice vinegar, sugar and other seasonings, as well as appropriate amounts of salt and oil.

Steps for pickling spicy Jerusalem artichokes

1. Wash the Jerusalem artichokes and cut them into thin strips for later use. Heat the oil in a pan, then add the Sichuan peppercorns and stir-fry until fragrant.

2. After frying the Sichuan peppercorns, add the red peppers. After the peppers change color, add the prepared white sugar and fry until the sugar turns brown. Be sure to use a low heat to prevent the sugar from burning.

3. Next, add the chopped green onion and then add the chopped Jerusalem artichokes. After stir-frying for one or two minutes, add rice vinegar and salt and continue stir-frying. When the surface of the Jerusalem artichokes turns caramel color, turn off the heat and serve.

4. The above method is a way to make spicy and sour Jerusalem artichokes that can be eaten anytime. You can also put appropriate amounts of rice vinegar, sugar and chili together to make a sauce, wash the Jerusalem artichokes, cut them into slices, put them in the sun for two days, and then marinate them in the sauce. After five or six days, the spicy and sour Jerusalem artichoke pickles can be ready and you can eat them whenever you want.