How to pickle sweet and sour Jerusalem artichokes How to pickle sweet and sour Jerusalem artichokes

Many people feel that pickled sweet and sour Jerusalem artichokes are delicious after eating them, and always want to pickle some at home. However, they don’t know how to pickle them. In fact, the method of making this pickle is very simple. I will write down the method later. After reading it, you will understand how to pickle sweet and sour Jerusalem artichokes.

How to pickle sweet and sour Jerusalem artichokes How to pickle sweet and sour Jerusalem artichokes

Ingredients for pickled sweet and sour Jerusalem artichokes

When pickling sweet and sour Jerusalem artichokes at home, sugar, vinegar and Jerusalem artichokes are essential ingredients. In addition, you also need to prepare some peppercorns, aniseed, sweet noodle sauce, and a small amount of white wine, soy sauce and MSG.

Specific steps for pickling sweet and sour Jerusalem artichokes

1. Wash the mud on the surface of the prepared Jerusalem artichokes, then remove the water and put them into the jar for pickling pickles. Then add an appropriate amount of white wine. The amount of white wine should not be too much. Add 50 grams of white wine for every one kilogram of Jerusalem artichokes.

2. Put pepper and aniseed in a pot, add vinegar, sugar, appropriate amount of table salt and a small amount of water, turn on the heat and bring to a boil. After boiling, continue to cook for a while until the sugar and salt are dissolved and the aroma is released, then turn off the heat.

3. After the temperature of the juice drops, pour it into the jar, let the juice cover the Jerusalem artichokes in the jar, then seal the jar and marinate it for about a week to ten days. The Jerusalem artichokes will be flavored and you can take them out when you want to eat them.

4. When pickling sweet and sour Jerusalem artichokes, everyone must remember not to bring in oil and raw water, otherwise the pickled sweet and sour Jerusalem artichokes will easily deteriorate.