Crunchy Pink Pickled Sunchokes Recipe - Vegetarian Times

Crunchy Pink Pickled Sunchokes

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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.

  • 4Servings


  • 3 cups apple cider vinegar
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 1 Tbs. whole yellow mustard seeds
  • 2 tsp. coriander seeds
  • 1/2 tsp. red pepper flakes
  • 1/4 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.

Nutrition Information

  • Calories: 51
  • Carbohydrate Content: 12 g
  • Fat Content: 0.5 g
  • Fiber Content: 0.5 g
  • Protein Content: 0.5 g
  • Sodium Content: 21 mg
  • Sugar Content: 9 g