How to make pickled Jerusalem artichokes

Pickled Jerusalem artichokes are a very delicious food. Now let’s take a look at how to make pickled Jerusalem artichokes and how to pickle them to make them delicious.

How to pickle Jerusalem artichokes

1. Ingredients for Jerusalem artichoke sauce

100 kg fresh Jerusalem artichokes, 40 kg sweet potato, 20 kg salt, 24 kg bean cake paste, and 60 kg sauce.

2. How to pickle Jerusalem artichokes

1) Jerusalem artichokes are harvested in November every year. It is especially good to use fresh Jerusalem artichokes to make pickled Jerusalem artichokes. First, remove the skin of the Jerusalem artichokes, then wash them clean, and then drain the water for later use.

2) Soak the bamboo shoots in salt water and turn them over every ten hours. Four times is enough. After soaking for 48 hours, take them out and drain the water. Then put them in salt water and soak them for 2 hours. Then take them out and drain them for three or four hours.

3) Mix 20 kg of sweet sauce and 24 kg of bean cake sauce, stir well and pour into the jar to continue pickling the Jerusalem artichokes. Stir twice in the morning and evening. It can be eaten after 20 days. Take out the pickled Jerusalem artichokes and slice them before eating.

4) The Jerusalem artichokes made in this way have a golden appearance, are particularly shiny, and have a strong flavor of sauce. The texture of the Jerusalem artichokes is very tender and they taste particularly sweet.