Wednesday, November 6, 2019

Jerusalem Artichoke Update

After getting the first batch of Jerusalem artichoke pickles fermenting, I set aside two pounds to make the brined pickle from Hank Shaw's blog. The rest were boiled in milk and water, mashed with butter, salt, pepper, and a little of the cooking liquid, and served with dinner. They were really tasty! But, definitely not food for company as all the legends about sunchokes are, unfortunately, true.

And yet, I have just sliced the remaining two pounds with turmeric root and they are currently brining until tomorrow, at which time I'll make the vinegar pickle.

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