Sunchoke (Jerusalem Artichoke) Pickles

• 20 sunchokes (about)
• juice from 1 lemon
• kosher salt for brining
• 1/2 cup water
• 3 cups apple cider vinegar
• 1/2 cup rice wine vinegar
• 1/4 cup sugar
• 1/2 teaspoon salt to taste
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon chili flakes

1. Scrub the sunchokes very well with a vegetable brush and remove any stringy bits. Prepare a bowl of salty cold water with lemon juice for brining the sunchokes, with 1 Tbsp kosher salt for each cup of water (you will need about 4 cups).
2. Slice the sunchokes into thin slices (about 1/8 inch thick) and submerge the slices into the brine. Cover and let soak overnight.
3. The next day, prepare the pickling vinegar by combining in a small sauce pan the water, vinegar, sugar, salt, and spcies. Bring to a simmer and cook until the sugar dissolves, about five minutes.
4. Let the vinegar cool for a moment while you rinse the sunchoke slices and pack them into clean glass jars. 2 pint jars or one quart jar should work. Now pour the vinegar solution over the sunchoke slices and press them down to submerge them. Seal the jars loosely, let them cool and then refrigerate. The pickles will be good to eat in a day and will keep for a few weeks.

lemon, kosher salt, water, apple cider vinegar, rice wine vinegar, sugar, salt, fennel seeds, mustard seeds, turmeric powder, chili flakes

Taken from food52.com/recipes/21413-sunchoke-jerusalem-artichoke-pickles (may not work)