Jerusalem Artichoke Pickles — NCHFP
A tested NCHFP boiling-water canning recipe for turmeric-spiced Jerusalem artichoke pickles.
Ingredients
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
Instructions
- 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.
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Recipe Notes
Safety status: research-tested NCHFP recipe. Jerusalem artichokes are tubers, not globe artichokes. Use 5% vinegar for both soaking and pickling. Adapted from So Easy to Preserve, 5th edition, 2006. Source accessed September 12, 2026.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/artichoke-jerusalem-pickles/