Do any of you have interesting (and good) recipes for sunchokes. I want to harvest some today to store in our root cellar. I have only ever boiled them like potatoes or cooked them in stir fries (which I didn't really like). Thanks!

-- kim (fleece@eritter.net), November 07, 2001

Answers

I have pickled some crock style in a gallon jar. I eat them as fresh pickles.

In a gallon jar use 5 cups water, 2/3 cup apple cider vinegar, 1 tsp. dill seed, 1/4 cup picling salt, (You can add hot peppers to give it some kick) and jerusalem artichokes to fill.

You can also add onions, green beans, cauliflower, garlic, ect. I put the jerusalem artichokes on the top because they do not float. Let them sit for a week before you start eating them. My wife does not like the scum that developes on the top but that comes with crock pickles.

I also understand you can can these by packing quart jars. Follow the directions above, strain the brine, bring to and boil and pour over the "pickles". Hot water bath for 15 minutes.

Good eating.

-- Tom S. (trdsshepard@yahoo.com), November 07, 2001.

Grate them, peel and all. Add egg, salt, and pepper, then cook them like hash browns. They're great this way.

-- Paula (chipp89@bellsouth.net), November 07, 2001.

Tom S. - Do you peel tha sunchokes before pickling? Or just scrub them really good?

-- Judi (ddecaro@snet.net), November 07, 2001.