Safety classification: Tested recipe from NCHFP.
Safety classification: Tested recipe from NCHFP.
Safety classification: Tested recipe from NCHFP.
Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Tested source
This page follows the National Center for Home Food Preservation recipe for Jerusalem Artichoke Pickles. Keep the tested proportions, preparation schedule, jar sizes, headspace, pack style, and altitude-adjusted process.
Preparation timeline
- Prepare: Set up the boiling-water canner and required jars.
- Schedule: Scrub and prepare Jerusalem artichoke tubers uniformly and keep the full 24-hour vinegar soak.
- Cook: Complete every tested heating, soaking, or curing step in order.
- Fill: Hot pack after the required soak; leave 1/2 inch headspace.
- Process: Use the exact schedule for jar size, pack style, and altitude.
- Cool: Leave jars undisturbed for 12 to 24 hours, then check seals.
Equipment
- Boiling-water canner with rack
- Pint jars only, lids, and bands
- Large nonreactive saucepan or curing vessel as specified
- Knife and cutting board
- Measuring cups and spoons
- Canning funnel and jar lifter
- Bubble remover or headspace tool
- Clean damp cloth and timer
Visual method guide
- Prepare jars and canner.
- Measure and prepare ingredients exactly.
- Complete the tested schedule without shortcuts.
- Pack and leave 1/2 inch headspace.
- Process for jar size, pack style, and elevation.
- Cool and verify seals.
Safety essentials
- Jerusalem artichokes are tubers, not globe artichokes. Use vinegar labeled 5% acidity for both soaking and pickling.
- Do not substitute globe artichokes, reduce or dilute the vinegar, skip the 24-hour soak, alter the tested proportions, or use larger jars.
- Use only the tested jar sizes and leave 1/2 inch headspace.
- Apply the complete altitude schedule.
- Refrigerate any jar that does not seal.
About this recipe
This tested NCHFP recipe preserves turmeric-spiced Jerusalem artichoke pickles using an acidified formula and boiling-water processing. The expected yield is about 12 pint jars.
Before you begin
Scrub and prepare Jerusalem artichoke tubers uniformly and keep the full 24-hour vinegar soak. Jerusalem artichokes are tubers, not globe artichokes. Use vinegar labeled 5% acidity for both soaking and pickling. Prepare all equipment before the final fill so jars can be processed promptly.
Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Jerusalem Artichoke Pickles — NCHFP
Ingredients
- 2 gallons Jerusalem artichokes
- vinegar 5% acidity, enough to cover for soaking
- 2 cups canning salt
- 4 tbsp turmeric for soaking
- 10 to 12 medium red peppers
- 1 gallon vinegar 5% acidity, for pickling solution
- 13 cups sugar about 6 lb
- 1/2 cup pickling spice tied in a spice bag
- 2 tbsp turmeric for pickling solution
Equipment
- Boiling-water canner
- Canning jars About ten to twelve pint jars
Directions
- Scrub Jerusalem artichokes and cut into chunks. Place in a food-grade plastic, crock, or glass container; cover with 5% vinegar, add salt and 4 tablespoons turmeric, mix, and soak 24 hours.
- Combine 1 gallon 5% vinegar, sugar, spice bag, and 2 tablespoons turmeric. Simmer 20 to 25 minutes, then remove spice bag.
- Drain artichokes and discard soaking liquid. Pack into hot pint jars, adding one medium red pepper to each jar.
- Cover with hot pickling solution, leaving 1/2-inch headspace. Remove bubbles, adjust headspace, wipe rims, and apply lids.
- Process pints for 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve chilled as a tangy condiment with sandwiches, roasted meats, grain bowls, or salads.
Frequently asked questions
Can I reduce the vinegar?
No. Keep the tested acid strength and proportions.
Can I shorten the preparation schedule?
No. Complete every tested soaking, curing, heating, and packing step.
What if a jar does not seal?
Refrigerate it promptly or reprocess within 24 hours with a new lid and the full tested process.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Scrub and prepare the tubers exactly as directed; uniform pieces heat more evenly. Refrigerate any unsealed jar promptly or reprocess within 24 hours using a new lid and the full tested process.
Source & provenance
Typical canning season
Season: Winter, Fall
Months: October, November, December
How much of the main ingredient should I grow?
8–18 lb of Jerusalem artichokes per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.