nutritional information

Per 1/4-cup serving:

  • 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
Vegan Gluten-Free

Crunchy Pink Pickled Sunchokes

Makes 4 cups pickles

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

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.

November 2013 p.65

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