Active Time

　　35 min

　　Total Time

　　1 week (includes pickling time)

　　The small, knobby tubers called Jerusalem artichokes grow wild all along the Eastern Seaboard, and southerners have long prized their sweet, nutty crispness in turmeric-spiked relishes and pickles. Countless cooks south of the Mason-Dixon Line have inherited a yellow-stained index card that reads something like this.

　　

Ingredients

Makes about 4 cups

　　2 tablespoons fresh lemon juice

　　2 pounds Jerusalem artichokes (also called Sun Chokes)

　　1 3/4 cups distilled white vinegar

　　3/4 cup sugar

　　3/4 cup water

　　1/2 tablespoons whole mustard seeds

　　1/2 teaspoon turmeric

　　1/4 teaspoon cayenne

　　1/2 large sweet onion, halved lengthwise and thickly sliced

　　

Step 1

Stir lemon juice into a large bowl of cold water.

　　

Step 2

Peel Jerusalem artichokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).

　　

Step 3

Bring vinegar, sugar, water, mustard seeds, turmeric, cayenne, and 1 1/2 tsp salt to a boil in a medium nonreactive saucepan, stirring until sugar has dissolved. Cool brine to room temperature.

　　

Step 4

Cook Jerusalem artichokes and onion in a large pot of boiling water 1 minute. Drain and spread out on a kitchen towel to cool. Put vegetables in a glass or ceramic bowl and pour brine over them. Weight vegetables with a small plate to keep submerged, then cover bowl tightly. Chill, stirring once or twice a day, at least 1 week (to allow flavors to develop).

　　Cooks' note:

　　Pickles can be chilled up to 1 month.