How to make sweet and sour Jerusalem artichoke pickles

Jerusalem artichoke is a kind of vegetable that tastes particularly delicious. Jerusalem artichoke can be made into sweet and sour pickles. Now let’s take a look at how to pickle sweet and sour pickles.

How to make sweet and sour Jerusalem artichoke pickles

To make Jerusalem artichokes into sweet and sour pickles, you need to add sugar and vinegar. In addition to these ingredients, you also need to add some brown and black. This way, the sweet and sour Jerusalem artichokes will have a refreshing and appetizing effect.

1. Ingredients for sweet and sour pickled Jerusalem artichokes

One kilogram of Jerusalem artichoke, 2000 grams of salt solution, 1.5 kilograms of spiced brine, 20 grams of white wine, 20 grams of fermented glutinous rice juice, 50 grams of brown sugar, one spice bag, 800 grams of white sugar, and one kilogram of Baoning vinegar.

2. How to pickle sweet and sour Jerusalem artichokes

1) First, clean the Jerusalem artichokes, drain them, and cut them into thin slices. Then, mix brown sugar, vinegar, soy sauce and other ingredients together to make a sauce.

2) Put the Jerusalem artichoke slices and sauce into a glass bottle, then seal it and marinate it for a few days so that it can be well-flavored. Now you can eat it. It has a sweet and sour taste.

3. Things to note when making Jerusalem artichoke pickles

1) The tools used to pickle young ginger must be oil-free and water-free, otherwise it will deteriorate and the pickling process will fail. At the same time, it is best to wash the Jerusalem artichokes and then expose them to the sun for a while before pickling, so that the moisture can evaporate fully.

2) When pickling Jerusalem artichokes, it is best to choose relatively small containers so that you don’t have to worry about contaminating other Jerusalem artichokes when taking them out for food.