These crisp, slightly sweet winter pickles are made by peeling and slicing sunchokes, then fermenting them in a vinegar brine. They are easy to prepare and add an unusual flavor to the table.
Peel the sunchokes and cut them into large slices. Put them in lemon water right away to keep them from browning.
Drain the sunchoke slices and pack them into sterilized jars with the garlic and whole black peppercorns.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Remove from the heat and let the brine cool until lukewarm.
Pour the lukewarm brine over the sunchokes until they are covered. Seal the jars and leave them to ferment in a cool, dark place for three weeks.
Sunchokes brown quickly after peeling, so place them in lemon water right away. Be sure to sterilize the jars in boiling water. Sunchokes may cause gas in people with sensitive digestion; start with a small amount.
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