Pickled Jerusalem Artichokes

From Roots, by Diane Morgan

1 lb. Jerusalem Artichokes, peeled and cut into rounds ¼ inch thick
4 fresh thyme sprigs
1 ½ cups white wine vinegar
½ cup water
2 tbsp. honey
1 tsp. peppercorns
1 tsp. fennel seeds
½ tsp, yellow mustard seeds

Wash two 1-pint glass jars with tight-fitting lids in hot, soapy water and dry thoroughly. Alternatively, run the jars through the regular cycle of your dishwasher and wash the lids by hand.

Pack the prepared jars half full with the Jerusalem Artichokes. Nestle two thyme sprigs in each jar, spacing them evenly down the sides of the jars. Fill the jars with the rest of the Jerusalem Artichokes.

In a medium saucepan, combine the vinegar, water, honey, peppercorns, fennel seeds, and mustard seeds and bring to a boil over high heat, stirring constantly until the honey dissolves. Boil the pickling liquid for 1 minute and remove from the heat.

Using a wide-mouth funnel, ladle or pour the hot pickling liquid into the jars, covering the Jerusalem Artichokes completely and leaving ½-inch headspace. Wipe the rims clean and attach the lids. Let stand at room temperature until cool.

Place the jars in the fridge for at least 5 days before using to allow the flavors to permeate the Jerusalem Artichokes. They will keep in the fridge for up to 1 month.

Certified Organic Vegetable CSA shares