Jerusalem Artichokes, Gut Friendly Pre- Biotic Food to Support the Microbiome
Автор: Preserving with Penny Pinching Sue
Загружено: 2024-08-19
Просмотров: 113
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PICKLED JERUSALEM ARTICHOKE
(Recipe from My Green Garden)
500 grams (1lb) Jerusalem Artichokes (Approx)
3 Onions
2 Cups Vinegar
1/3 Cup Sugar
1tsp Turmeric
3 tsp Mustard Powder
2 tsp Mustard Seeds
4-5 Cloves
Table Salt (4 Tbsp for Soaking)
Thoroughly clean the artichokes, peeling where necessary. Slice the artichokes & the onions, place in a bowl & sprinkle with salt. Cover with cold water & leave overnight.
The next day drain off the water & rinse the vegetables really well.
Leave to drain in a colander whilst you prepare the vinegar solution & put your jars, lids & tools to sterilise.
Place the vinegar, spices and sugar In a pot on the hob and stir to dissolve the sugar. Bring to a boil then simmer for a few minutes.
Meanwhile pack the vegetables into hot, sterile jars before pouring the vinegar solution over them. Debubble & ensure all the vegetables are completely covered by vinegar (heat up more plain vinegar if you need to top your jars up). Seal tightly whilst still hot.
The next day, wash the jars with warm soapy water & label. Shelf stable for many years!
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