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Pickled Sunchoke Recipe

Thanks to the prebiotic nature of sunchoke roots, pickled sunchoke aids in digestion and helps maintain healthy gut flora.

| Fall 2016

  • 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 a powerful winter herbal remedy when pickled, tinctured, or made into a tea because they contain prebiotics that help maintain healthy digestive function. Medicinal benefits aside, the taste is reason alone to treat your gut to these tasty pickled sunchokes.

Ingredients:

• 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

Instructions:

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

2. Combine remaining ingredients in a small pot, 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 1 week.

Get more recipes and advice on gardening for wintertime health in Winter Herbal Remedies from the Medicinal Garden.



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