中文菜谱：酸甜泡洋姜

I grow Jerusalem artichokes every year. Well, to be more accurate, they pretty much raise themselves over the years. All I did was to plant two young plants in the field which was a gift from a loving close friend. They grew like crazy and I harvested a lot of Jerusalem artichokes the first year. That encouraged me to grow them every year after that.

Besides, they are perfect for pickling. Jerusalem artichokes are very crunchy when pickled. And they have a mild flavor so that they go well with most other pickled vegetables. I did Sichuan style pickles with my home grown Jerusalem artichokes first year. (it was posted here: https://www.yankitchen.com/english-blog/sichuan-style-pickled-jerusalem-artichoke)

I harvest more Jerusalem artichokes than ever this year. After sharing them with friends and families, I still have a lot left. Besides Sichuan style pickling this year, I also try sweet and sour flavor. You know what? They are a hit too!

I accidently planted a young one next to my window. It grew into a big beautiful plant. At the end of summer, those small bright yellow flowers were blooming. Weren’t they just pretty?

Time to dig out the Jerusalem artichokes

I couldn’t believe one single plant can yield so many Jerusalem artichokes

These were harvested from my vegetable garden.

That was less than half of the crop this year

I used garden hose to rinse off excess dirt

Jerusalem artichokes as well as potatoes。。。O(∩_∩)O~

I brought Jerusalem artichokes home and rinsed them again.

Air dried them on racks for about one day. Their color became a bit dull.

I pickled half of them Sichuan style.

The other half was sweet and sour flavor which my hometown has been famous for.

It is really quite simple.

In a clean glass jar, mix white vinegar and sugar at the ratio of 3:1; use 2:1 if you have a sweet tooth. Add a pinch of sea salt. Mix well. Add Jerusalem artichokes.

They should be ready to eat in a week.

It is very crunchy and I love it about them

Sometimes I want to spice things up. Dice the pickled Jerusalem artichokes and mix them with garlic chili paste. That gives the pickled a spicy twist and more flavors.