A slightly sweet, crunchy-textured winter pickle made by peeling and slicing the root vegetable Jerusalem artichoke and fermenting it in a vinegar brine. Little-known but easy to prepare, this pickle adds a distinctive flavor to the table.
Peel and cut the Jerusalem artichokes into thick slices, immediately placing them in lemon water so they don't darken.
Place the drained Jerusalem artichoke slices into sterilized jars together with the garlic and whole black peppercorns.
Boil the water, vinegar and salt, stirring until the salt dissolves, then remove from heat and let cool until lukewarm.
Pour the lukewarm brine over the Jerusalem artichokes so it covers them completely, close the jar and leave to ferment in a cool, dark place for three weeks.
Important: If you don't put the Jerusalem artichokes into water right after peeling, they'll darken quickly; keep the peeled pieces in lemon water. Jars must always be sterilized in boiling water. Jerusalem artichokes can cause gas in people with sensitive digestion, so start with a small amount the first time.
Leaving the Jerusalem artichokes in large chunks instead of slicing them very thin keeps the pickle's crunch for weeks.
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