Pickled Jerusalem artichoke

Overview

Pickled Jerusalem artichoke, a side dish that carries many childhood memories. I remember my mother had a pickle jar, pickled white radish, carrots (carrots 😅), Jerusalem artichokes, and occasionally threw in cabbage legs (cut roots of cabbage). In winter mornings, she would make a pot of glutinous rice or millet porridge, cut a plate of pickles, mix with finely ground sesame oil, and add a few drops of chili oil. It is delicious and goes well with rice😜

Tags

• side dishes
• pickles with soy sauce
• clear water
• dried red chili pepper
• jerusalem artichoke
• liquor
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 pounds of fresh Jerusalem artichoke. (After washing 5 pounds, the bottle can’t be put in😅)

   

2. 2 Clean well. I deliberately chose ones that are not too big so they are easy to clean. Large gaps need to be brushed with a soft-bristled brush.

   

3. 3 Place in a glass bottle.

   

4. 4 Ready to marinate.

   

5. 5 1500ml of water, about 220g of salt, appropriate amount of dried red pepper, a handful of Sichuan peppercorns, if you like star anise, you can add some.

   

6. 6 Boil and let cool.

   

7. 7 Pour into bottle.

   

8. 8 Marinate for three hours.

   

9. 9 Finished product.