Comments on: Jerusalem Artichoke (Sunchoke) Pickles

By: Hugh Campbell

Hugh Campbell — Fri, 30 Sep 2011 06:03:55 +0000

I made a batch of these at the end of last season (May here in Australia). Awesome, a great with a hard cheese. Apple cider vinegar makes a big difference, nowhere near as bitey.

By: Lyudmila

Lyudmila — Wed, 11 May 2011 06:07:00 +0000

I came from Moscow, Russia many years ago. Jerusalem Artichokes are very popular there.We call them “Topinamburs” or “earth pears”. We mostly eat them raw, in salads. We wash and scrub them, then pour boiling water to kill the microbes, put them in food processor and pulse a little bit, then add to salads. Tasty! Here, in Kenosha, WI , I grow Jerusalem artichokes in my backyard. I always have surplus and sell them very cheap: $2.50/lb (see my website:www.plantsale.weebly.com).

By: johanna

johanna — Wed, 14 Jul 2010 22:04:10 +0000

wow.. i love my JAs, but i have never tried to pickle them! a great idea… hope i will find them in singapore, too

By: Connie

Connie — Wed, 03 Mar 2010 16:02:00 +0000

I love sunchokes, they have such an intriguing sweetness and texture. This is an awesome recipe, I love that they aren't peeled, or trimmed down to the point where there's a lot of waste (like when you need a uniform shape for a plate presentation). I love pickles too, I'll have to check out that book (pickled blueberries? cool!). .-= Connie´s last blog ..Cassoulet! =-.