How to pickle Jerusalem artichokes

Jerusalem artichokes, also known as devil ginger or ginger without spicy flavor, are a kind of vegetable that looks very similar to ginger. Jerusalem artichokes are very crispy and are a good ingredient for making pickles. When Jerusalem artichokes were put on the market in large quantities, the editor wrote down several methods of pickling Jerusalem artichokes, hoping that friends who like to eat Jerusalem artichokes can make delicious Jerusalem artichoke pickles at home.

How to pickle Jerusalem artichokes

Jerusalem artichoke sauce

1. Ingredients: Jerusalem artichokes, salt, soy sauce, vinegar and sugar. There is no special ratio, just use the right amount of each ingredient.

2. Wash the purchased Jerusalem artichokes, drain the water, cut into slices, add salt and marinate overnight. Pour out the water the next day.

3. Add soy sauce, vinegar, sugar and other seasonings to an appropriate amount of water and boil. After cooling, pour them directly on the processed Jerusalem artichokes. Let the sauce marinate the Jerusalem artichokes, then seal them. The marinated Jerusalem artichokes can be eaten after about three days.

Sweet and Sour Jerusalem Artichokes

1. Ingredients: 1 kilogram of Jerusalem artichokes, 180 grams of salt, 20 grams of white wine, appropriate amount of spices, 50 grams of brown sugar, 800 grams of white sugar, and 1 kilogram of vinegar.

2. Wash the Jerusalem artichokes and dry them in the sun until they are 70% dry, then cut them into thicker slices. Put the sliced ​​Jerusalem artichokes in a jar, add brown sugar, white wine, salt and an appropriate amount of water and soak for more than six hours.

3. Add vinegar, sugar and sesame seeds into a pot and bring to a boil. Take out the soaked Jerusalem artichoke slices, dry them, put them back into a dry jar, then add the cooked juice. After four or five days, the homemade sweet and sour Jerusalem artichokes can be served.