Crunchy Pink Pickled Sunchokes

• 3 cups apple cider vinegar
• 1 1/2 cups sugar
• 1/2 tsp. coarse salt
• 1 Tbs. whole yellow mustard seeds
• 2 tsp. coriander seeds
• 1/2 tsp. red pepper flakes
• 1/4 tsp. whole cloves
• 1 medium beet, peeled and thinly sliced
• 2 lb. sunchokes, peeled and quartered

1. Bring vinegar, sugar, salt, mustard seeds, coriander, red pepper flakes, cloves, and 3 cups water to a boil in saucepan.
2. Add beet, reduce heat to medium-low, and simmer 5 minutes.
3. Remove from heat, add sunchokes, and cool.
4. Divide vegetables among 6 8-oz.
5. canning jars, with slotted spoon.
6. Cover vegetables with pickling liquid, leaving 1/2-inch headspace.
7. Place lids on jars, and refrigerate at least 24 hours before serving.
8. Pickles will keep up to 1 month.

apple cider vinegar, sugar, coarse salt, seeds, coriander seeds, red pepper, whole cloves, beet, sunchokes

Taken from www.vegetariantimes.com/recipe/crunchy-pink-pickled-sunchokes/ (may not work)