Here’s the first part of a conversation that Jesse Tack and I had early in January at the Ugly Mug Coffee Shop in Ypsilanti, MI.
Jerusalem Artichoke Pickle
Makes one Gallon
5 lbs. – Jerusalem Artichokes
3 tbs. – Sea Salt
1/8 c. – Cumin Seeds
Clean and shred (or cut into 1/2 inch cubes) the jerusalem artichokes. Place in a large bowl and mix with sea salt and cumin seeds. Pack into crock or other wide mouthed, non-reactive container, making sure that the top is covered with liquid (add some salt water if necessary). Place a weight, such as a plate with a jar of water on top and then cover with a towel or other cloth to prevent contamination from dust and insects. Allow to sit near room temperature for a week or longer then refrigerate.
Remember, if you don’t like the way it looks, smells or tastes – don’t eat it! The longer it sits unrefrigerated the more flavorful it will get, up to a point. Then it just becomes a soggy mess. Feel free to add or substitute seeds, spices and vegetables of a similar texture.