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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.
- 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
- Scrub unpeeled sunchokes and slice into pieces about 1⁄4-inch-thick. Set aside.
- Combine remaining ingredients in a small pot and bring to a boil over medium heat and stir.
- 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.
Sunchokes, also known as Jerusalem artichokes, are powerful prebiotics that help maintain healthy digestive function.