How to pickle Jerusalem artichokes How to make Jerusalem artichokes delicious

Jerusalem artichoke is also called devil ginger. It is a kind of rhizome vegetable with a crisp taste. It is rich in nutrition and can be eaten in many ways. In addition to being eaten cold and stir-fried, Jerusalem artichoke can also be used to make pickles. Today I will introduce the knowledge related to Jerusalem artichoke pickles. I will write down the pickling method of Jerusalem artichoke pickles in detail so that friends who like to eat Jerusalem artichokes can learn it after reading it.

How to make Jerusalem artichoke pickles

Ingredients for Jerusalem artichoke pickles

To pickle Jerusalem artichokes, you need three kilograms of fresh Jerusalem artichokes, appropriate amounts of pepper, salt, brown sugar, ginger, red pepper and other seasonings, also appropriate amounts of white wine and water, and a clean glass container or jar.

Jerusalem artichoke pickle preparation steps

1. Wash the prepared container with clean water, and then control the moisture inside and set aside.

2. Put the prepared peppercorns, brown sugar and salt together, blanch them with boiling water, stir well to dissolve the salt, and pour directly into the jar.

3. After the liquid in the jar cools down, add ginger slices, red pepper and white wine to enhance the flavor. At this time, you need to seal the jar. After a week, the kimchi soup will be ready.

4. After the kimchi soup is ready, wash the Jerusalem artichokes, remove the roots, drain the water, and then put the Jerusalem artichokes into the kimchi soup. It takes about seven or eight days for the Jerusalem artichokes to absorb the flavor. After more than ten days, the Jerusalem artichokes can be taken out and eaten at any time.