How to pickle Jerusalem artichokes? The most common method of pickling Jerusalem artichokes

Jerusalem artichokes are the main raw material for pickling. After pickling, they are crispy and tender, and taste slightly sweet. They can stimulate the appetite and help digestion. But how should Jerusalem artichokes be pickled? Is it troublesome to pickle them? Today I will write down the most commonly used methods of pickling Jerusalem artichokes, and everyone can pickle delicious Jerusalem artichokes after reading them.

Ingredients for pickled Jerusalem artichokes

To pickle Jerusalem artichokes, you need one kilogram of Jerusalem artichokes, as well as some salt, soy sauce, noodle sauce, star anise, pepper, oyster sauce, sweet noodle sauce, etc., as well as some sugar and white wine.

Steps to pickle Jerusalem artichokes

1. Wash the prepared fresh Jerusalem artichokes with clean water, remove the moisture and place them in a cool place to dry for two to three days. After the surface is dehydrated, put them away for later use.

2. Put the dried Jerusalem artichokes in a sealable bottle or jar, add peppercorns and star anise to water, bring to a boil, then cool and set aside.

3. Mix the prepared noodle sauce, soy sauce, sugar, a small amount of oyster sauce and white wine together, then put them into the Jerusalem artichokes. Finally, pour the boiled pepper water into the Jerusalem artichokes, mix well and seal for marination.

4. The Jerusalem artichokes will be tasty in about 15 days, but the longer they are marinated, the better they taste and the stronger the sauce flavor. When you want to eat them, you can take them out, wash them, cut them into thin strips and add sesame oil to season them.