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Crunchy Pink Pickled Sunchokes

A thinly sliced beet gives these spicy-tart pickles a gorgeous rosy color. Serve them as a side dish or use in salads or on sandwiches.

Ingredients: 

Ingredients: 

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3 cups apple cider vinegar
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1 ½ cups sugar
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½ tsp. coarse salt
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1 Tbs. whole yellow mustard seeds
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2 tsp. coriander seeds
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½ tsp. red pepper flakes
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¼ tsp. whole cloves
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1 medium beet, peeled and thinly sliced
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2 lb. sunchokes, peeled and quartered

Instructions: 

1. Bring vinegar, sugar, salt, mustard seeds, coriander, red pepper flakes, cloves, and 3 cups water to a boil in saucepan. Add beet, reduce heat to medium-low, and simmer 5 minutes. Remove from heat, add sunchokes, and cool.

2. Divide vegetables among 6 8-oz. canning jars, with slotted spoon. Cover vegetables with pickling liquid, leaving 1/2-inch headspace. Place lids on jars, and refrigerate at least 24 hours before serving. Pickles will keep up to 1 month.

Nutrition Information: 

Calories: 
51
Protein: 
<1 g
Total Fat: 
<1 g
Saturated Fat: 
0 g
Carbohydrates: 
12 g
Cholesterol: 
0 mg
Sodium: 
21 mg
Fiber: 
<1 g
Sugar: 
9 g
Yield: 
Makes 4 cups pickles