How to pickle Jerusalem artichokes

Last year, my husband brought back a bag of Jerusalem artichokes from his hometown. I was worried about how to eat them. My mother said, why worry, I can eat them for a year if I pickle them. Later, under the guidance of my mother, I pickled Jerusalem artichokes into pickles. The taste is really good and it has become a must-have dish for every meal. Today, I also write down the method of pickling Jerusalem artichokes that I have learned so that everyone can learn how to pickle Jerusalem artichokes.

How to pickle Jerusalem artichokes

Ingredients for pickled Jerusalem artichokes

When pickling Jerusalem artichokes, you can prepare the ingredients according to the ratio of one kilogram of Jerusalem artichokes, 600 grams of chopped pepper sauce and 200 grams of sugar. You also need to prepare an appropriate amount of sesame oil.

Jerusalem artichoke pickle preparation steps

1. Do not wash the prepared Jerusalem artichokes first, but place them directly in a well-lit place to dry, but not in direct sunlight. After the moisture on the surface of the Jerusalem artichokes dries naturally, the skin will become wrinkled and can be put away.

2. Wash the dried Jerusalem artichokes, cut them into slices of your choice, dry the moisture on their surface, and then place them in an oil-free, sealable container.

3. Add the prepared chopped pepper sauce and sugar to the Jerusalem artichoke slices, then use dry chopsticks to mix well. Seal the container and place it in a cool and ventilated place. If pickling in summer, it is best to store it in the refrigerator.

4. After adding the ingredients, marinate the Jerusalem artichoke slices for about ten days until they are tasty. When you want to eat them, you can take out some with a dry spoon, put them on a plate, add appropriate amount of sesame oil to enhance the flavor, and then you can start eating them after mixing well.