Pickled Jerusalem Artichokes | Hilda's Kitchen Blog

Ingredients

• 2 quarts water ((divided))
• ½ cup sea salt ((divided))
• 2 pounds sunchokes/Jerusalem artichokes ((cleaned, cut into chunks))
• 1½ cups apple cider vinegar
• 1½ cups distilled white vinegar
• 3 cloves garlic ((sliced))
• ¼ cup Italian parsley
• 1 Tbsp hot curry ((mild may be used))
• 1 habanero or serrano pepper ((optional))