Pickled Sweet and Sour Jerusalem Artichoke

Name: Pickled Sweet and Sour Jerusalem Artichoke
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 500 g Jerusalem artichoke; 200 g white sugar; 300 g Vinegar; 100 g Soy sauce; a pinch Sichuan pepper; a pinch Star anise; a pinch Cinnamon; a pinch Sesame oil; a pinch MSG

Jerusalem artichokes are air-dried for days, then submerged in a spiced syrup of sugar, vinegar, and soy. The knobby roots turn crisp and sweet-tart.

0 minNewEasy Pickled & Preserved Pickle Sweet & Sour

Instructions

1
Wash the Jerusalem artichoke
2
Place it in a mesh sieve to air dry for 2-3 days, removing some of the moisture
3
Ingredients: 500g Jerusalem artichoke, 200g white sugar, 300g vinegar, 100g soy sauce, a little Sichuan pepper, a little star anise, a little cinnamon, a little sesame oil, a little MSG
4
Pour sugar, vinegar, and soy sauce into the pot
5
Add Sichuan peppercorns, star anise, and cinnamon
6
Bring to a boil over the fire, then reduce to low heat, and simmer until the aroma of the spices is fully released.
7
Turn off the engine and let it cool
8
Put the Jerusalem artichokes into the clay pot
9
Pour in the cooled spice juice
10
Press down the Jerusalem artichokes that are floating.
11
Soak the Jerusalem artichokes completely in the broth
12
Cover and store sealed for about 10 days
13
Uncover the lid
14
Scoop out Jerusalem artichokes
15
Slice
16
Add a little MSG and sesame oil, mix well, and eat.