Makes 1 Quart
We created this recipe to build on the familiar. Everyone loves a dill pickle. You will love our Dill Sunchoke with Onions.™ If you can not locate sunchokes, by all means, substitute asparagus. Raw asparagus pickles beautifully. Seasonally, this recipe can be asparagus in the spring, and sunchokes in the fall/winter. Historically, sunchokes were a staple of the Amerindians. Europeans were reluctant at first to consume them (as they are today), but they are much like a potato or jicama in texture with a bland taste. Flavor comes from the spices. This is a one-quart recipe and easily doubles.
| sunchokes* |
3/4 LBS |
scrubbed, thin slices |
| leek, white and light green parts |
small |
sliced |
| sweet onion |
small |
thinly sliced |
| bay leaf |
one |
tore up |
| mustard seed |
1 tsp |
|
| caraway seed |
1 tsp |
|
| dill seed |
1 tsp |
|
| dried chili seeds |
1/4 tsp |
|
| fresh dill leaf |
1 cup |
stems lightly pounded |
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| After Fermentation: |
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| raw cider vinegar |
2 T. |
(opt. - for full sour recipe) |
| * Substitute Asparagus |
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Prepare all ingredients. First add the dried spices to the jar. In a bowl toss the vegetables and add to the jar. Pack in the fresh dill. Tamp down until almost full. Go to our instruction book and make the brine and complete according to directions. The leftover brine is delicious, too!
