Sweet & Spicy Pickled Sunchokes- Putting Up with ErinSweet & Spicy Pickled Sunchokes- Putting Up with Erin

Plain and simple, sunchokes, previously referred to as “Jerusalem artichokes”, make you fart. That being said, I believe that this really only pertains to consumption of raw sunchokes. The culprit? Inulin- a complex fructose-based carbohydrate that is not digestible by humans. According to the widely trusted Wikipedia (rolls eyes), most hydrolases (enzymes) can be inactivated at 200°F. As water-bath canning raises internal jar temperatures to 212°F, paired with the added acidity from vinegar, perhaps pickling can help alleviate some of the “wind producing” symptoms of sunchokes. Then again, perhaps not…

The week before last I met Jordan the quirky head farmer at Two Toad Farm (his business card is a pack of tobacco seeds- how cool is that!?). While attempting to recruit him as a speaker for the next Seacoast Food Swap, I was overly distracted by his small display of sunchokes… cough… “that’s what she said”. A couple months ago Keith experimented with some baked sunchoke chips; they turned out really good, especially the slightly burnt and crispy ones. I figured sweet, spicy, and nutty pickled sunchoke chips would be equally as tasty. I found and slightly modified this recipe from the Hunter Angler Gardener Cook blog. Enjoy these sweet & spicy pickled sunchokes straight out of the jar, with a mix of other pickles, or as a side to any Middle Eastern dish/stew.

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