Pickled Sunchokes (Jerusalem Artichokes)

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How to make super crunchy and savory sunchoke pickles!

How to make pickled five-day-old pickled sunchokes, very crispy and delicious.
You can make all pickles with this formula.
I use 1 liter jar.
Ingredients:
Sunchokes
mint
garlic
an onion
pepper
yellow tomato
A tablespoon of salt
A teaspoon of sugar

Pour boiling water up to two thirds of the jar
Fill the rest of the jar with vinegar
Store in a cool place
It is ready to eat after five days
Shelf life is about one year if the jar is not opened

Another recipe you'll love:
Cucumber Turshi:
Quick Pickled Red Onions:

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