Pickled Jerusalem Artichoke
8 servings
30 minutes
Marinated Jerusalem artichoke is a culinary find that combines spiciness and the tender texture of the tuber. Its preparation involves a pickling process that enhances the natural sweetness of the artichoke, creating a harmony of flavors with spicy notes of mustard, celery, and turmeric. This recipe is inspired by classic preservation methods typical of European cuisine but enriched with an author's approach. The result is a fragrant, crunchy addition to meat dishes, fish, or cheeses. Apple cider vinegar adds a subtle tang to the marinade, while bell pepper and onion contribute fresh, slightly sweet nuances. This Jerusalem artichoke is perfect for gourmets who love bold flavor combinations and healthy homemade snacks.
1
Pour salt into a pot, add half a liter of water, and place it on low heat. Boil, stirring, until all the salt dissolves. Then remove from heat, add another half liter of water, and cool the brine.
- Sea salt: 120 g
- Sea salt: 120 g
2
Clean the Jerusalem artichoke and then cut the tubers into cubes slightly larger than one centimeter. Place them in brine and leave overnight in a cool place, then drain the water in a colander.
- Jerusalem artichoke: 450 g
3
In a small bowl, mix mustard, flour, and a tablespoon of water to make a smooth paste.
- Dry mustard: 2 tablespoons
- Wheat flour: 1 tablespoon
4
Pour vinegar into a saucepan, add mustard seeds, celery seeds, turmeric, and sugar. Place the saucepan on the heat and cook until the sugar dissolves. Then gradually stir in the mustard paste and cook, stirring, for two minutes. Add diced Jerusalem artichoke, finely chopped bell pepper, and minced onion to the thickened mixture. Cook for five minutes and let cool.
- Apple cider vinegar: 350 ml
- Sugar: 270 g
- Celery seeds: 1.5 teaspoon
- Yellow mustard seeds: 1.5 teaspoon
- Turmeric: 1.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Jerusalem artichoke: 450 g
- Red sweet pepper: 220 g
- Onion: 1.5 head