Recipe of the Week Mellow Yellow Jerusalem Artichoke Pickle

In search of an artichoke pickle recipe, I came across this on the Gardener’s Table blog.  Fermenting artichokes is rumoured to reduce their ..ahem… windiness.  I can’t say I’ve ever done a detailed experiment on this, but did find this pickle absolutely delicious.


  • 1½ pounds Jerusalem artichokes, thoroughly scrubbed, and cut into ½-inch dice
  • 1 teaspoon ground dried turmeric
  • 8 cloves garlic, chopped
  • 1 ½ tablespoons fresh ginger, minced
  • 1 teaspoon cumin seeds
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1½ cups water


Toss together the diced Jerusalem artichokes, the turmeric, the garlic, the ginger, and the cumin. Pack the mixture into a jar with a capacity of at least 6 cups. Dissolve the salt and sugar in the water. Pour the brine over the Jerusalem artichokes; it will not cover them at first. Add a brine bag (a gallon freezer-weight plastic bag containing 1 tablespoon salt dissolved in 3 cups water) or another suitable weight.

The next day the brine should cover the Jerusalem artichokes. If it doesn’t, add more brine mixed in the same proportions.  Wait several days before tasting the pickle. I found it perfect after a week: The brine was sour, and the Jerusalem artichokes pleasantly, mildly spicy and still crunchy.  When the pickle has fermented enough to suit your taste, store the jar in the refrigerator.