Jerusalem Artichoke Pickles

• 1/2 cup coarse kosher salt
• 1 pound Jerusalem artichokes (also called sunchokes)*
• 2 tablespoons dry mustard
• 1 tablespoon all purpose flour
• 1 1/3 cups apple cider vinegar
• 1 cup plus 2 tablespoons sugar
• 1 1/2 teaspoons yellow mustard seeds
• 1 1/2 teaspoons celery seeds
• 1 1/2 teaspoons turmeric
• 1/2 teaspoon ground black pepper
• 1 1/3 cups chopped red bell pepper
• 2/3 cup chopped onion

1. Bring 2 cups water and 1/2 cup coarse salt to simmer in medium saucepan, stirring until salt dissolves. Remove from heat and add 2 cups water. Cool brine.
2. Working with 1 Jerusalem artichoke at a time, peel and cut into 1/2-inch cubes. Place in brine. Cover; chill overnight.
3. Whisk mustard, flour, and 1 tablespoon water in small bowl to paste. Bring vinegar and next 5 ingredients to boil in large saucepan, stirring to dissolve sugar. Whisk in mustard paste. Simmer until thickened, whisking often, about 2 minutes. Add drained Jerusalem artichokes, bell pepper, and onion to pan; cook until artichokes are crisp-tender, about 5 minutes. Cool.

coarse kosher salt, artichokes, mustard, flour, apple cider vinegar, sugar, yellow mustard seeds, celery seeds, turmeric, ground black pepper, red bell pepper, onion

Taken from www.epicurious.com/recipes/food/views/jerusalem-artichoke-pickles-351023 (may not work)