pickled jerusalem artichokes

John Barton

John Barton

6th February 2012

pickled jerusalem artichokes

pickled jerusalem artichokes

Ingredients

  • 150g champagne vinegar
  • 30g sugar
  • 5g salt
  • 100g jerusalem srtichoke, cut into 0.5cm cubes

Method

combine vinegar, sugar and salt to make pickling brine
vacuum seal artichoke with brine and refrigerate until needed