Pickled Sunchokes Recipe

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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.

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