Lately I feel like the only questions folks ask me are “Is this pot of coffee fresh?” and “Where are the eggs?”. While I don’t mind answering these, I yearn for people to probe with deeper queries. The next month is nigh and I must write something for my advice column, or I’ll be a failure to The Chronicle! Help! What should I do?
Sincerely, All Too Familiar (AKA Myself)
Dear All Too Familiar,
Didn’t you overhear Heidi Eisenhour say she’s making Jerusalem Artichoke (Sunchoke) Pickles this Sunday? You are intimidated by pickling, and I’ve never seen you eat a Jerusalem Artichoke. Heidi’s fun to visit and you want her to babysit your rooster anyway. So please, tell me…How do you make Jerusalem Artichoke Pickles, and are they even delicious?
HEY EVERYBODY, I’m pleased to inform you that Jerusalem Artichoke Pickles ARE delicious. They’re refreshing. The flavors of the brine hit your tongue first, waking it up, and the pleasant nuttiness of the artichoke sinks in as you crunch away. The turmeric makes them a warm golden yellow. I took a huge jar to a small potlach, and the contents were gone in no time. They are good with burgers, and with Indian food, but I especially loved them on their own.
It turns out they are really really easy to make. So much so, that while we made them, we rendered 5 pounds of pork fat into lard and played with the pet rooster, Tiny Montgomery, who is settling in nicely with Heidi’s favorite hen, Sunnyside Up.
If you want to give this recipe a try, keep in mind that we are selling Jerusalem Artichokes from Oatsplanter Farm at the Farmstand!
PS Hope you get more solicitations in the future.
HEIDI’S JERUSALEM ARTICHOKE (SUNCHOKE) REFRIGERATOR PICKLES When Heidi realized she had 40 lbs of Jerusalem Artichokes that over-wintered in her yard, she called on her mother Donna’s collection of inspirational magazine clippings. There she found an intriguing recipe for Jerusalem Artichoke Refrigerator Pickles. Being the lovely cook that she is, she knew she wanted to change a few ingredients right off the bat. Amping up the spices and vinegar, and cutting back the sugar, she created her own recipe. Here it is!
Makes about 8 Cups. Active cooking time: 35 min, Start to finish: 1 week