Homemade Jerusalem artichoke pickling tutorial

Many people eat pickled Jerusalem artichokes bought from outside. If you want to make pickled Jerusalem artichokes, we can learn this home-made method of pickling Jerusalem artichokes.

How to pickle Jerusalem artichokes at home

1. Ingredients for pickled Jerusalem artichokes

1 kilogram of Jerusalem artichokes, 1 kilogram of old salt water, 10 grams of brown sugar, 5 grams of white wine, 20 grams of salt, and a spice bag (including 10 grams of peppercorns, 20 grams of aniseed, 10 grams of fennel, and 10 grams of cinnamon).

2. Jerusalem artichoke pickling method 1

1) Wash the Jerusalem artichokes first, then dry them in the sun until they wilt. Then put all the ingredients in salt water and mix them evenly. Then cut the Jerusalem artichokes into slices and pour them into the mixture. The water should cover the Jerusalem artichoke slices. Seal the lid and you can open it and eat it after seven days.

2) Add all the seasonings into the salt water and mix well. Then add the Jerusalem artichokes. The salt water should cover the Jerusalem artichokes. Seal the jar. It can be eaten in about 7 days.

3. Ingredients for Jerusalem artichoke sweet and sour pickling

300 grams of Jerusalem artichokes, 2 grams of fine salt, 1.5 grams of MSG, 3 grams of soy sauce, 10 grams of vinegar, 15 grams of sugar, and 5 grams of sesame oil.

4. Jerusalem artichoke sweet and sour pickling method 2

First peel the Jerusalem artichokes, then wash them clean, cut them into thin slices, blanch them in boiling water, take them out and let the boiling water cool down, then put the Jerusalem artichokes back into the water, then put the ingredients in, cover them for a few days and you can eat them.