DUKAI

Pickled Jerusalem Artichokes

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Cooking

Step 1 of 7

1 of 7

Wash the artichokes thoroughly. Leave the small ones whole and halve or quarter the larger pieces, putting them straight into cold water with the lemon juice to stop them oxidising.

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What you are cooking with

The artichokes

  • 3.75 kg Jerusalem artichokes
  • 3 each Lemons, juiced, for the soaking water

Pickling liquor

  • 2 L White grape vinegar
  • 500 ml Apple cider vinegar
  • 1.5 L Water
  • 250 g Sugar
  • 120 g Sea salt

Aromatics

  • 6 each Bay leaves
  • 2 tbsp Coriander seeds
  • 2 tbsp Fennel seeds
  • 1 tbsp Mustard seeds
  • 1 tbsp Black peppercorns
  • 1 tsp Cloves
  • 2 each Cinnamon sticks
  • of 2 oranges, no pith Orange peel

Signature elements

  • 80 g Fresh ginger, sliced
  • 6 each Garlic, cloves, lightly crushed
  • 2 tbsp Honey
  • 1 tsp Saffron threads
  • 20 g Fresh thyme
  • 10 g Rosemary
The whole method