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.
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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.
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- Fat Content 0.5 g
- Fiber Content 0.5 g
- Protein Content 0.5 g
- Saturated Fat Content 0 g
- Sodium Content 21 mg
- Sugar Content 9 g