Pickled Sunchokes Recipe

Sunchokes, especially when pickled, aid in digestion and help maintain healthy gut flora.

September/October 2015

  • Pickled Sunchokes are an excellent addition to the winter table. These root veggies stimulate the growth of beneficial gut bacteria, which offers benefits throughout the body.
    Photo by Fotolia

Sunchokes, also known as Jerusalem artichokes, are powerful prebiotics that help maintain healthy digestive function.


• 1 pound sunchokes
• 2 cups rice vinegar
• 1-1⁄2 cups white sugar
• 1 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 1⁄2 teaspoon turmeric
• 1 large clove garlic, smashed
• 1⁄4 teaspoon cayenne powder


1. Scrub unpeeled sunchokes and slice into pieces about 1⁄4-inch-thick. Set aside.

2. Combine remaining ingredients in a small pot and bring to a boil over medium heat and stir.

3. Pour hot liquid over sunchokes in a nonreactive bowl. Allow to cool. Transfer to a lidded jar; refrigerate for at least 2 hours, and consume within a week.

Get more recipes and advice on gardening for wintertime health in Build a Fall Garden Medicine Chest.

Reprinted with permission from The City Bakery.