Pickled Jerusalem Artichokes

• 3 cups water
• 1 cup white-wine vinegar
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 dried chili pepper
• 1 teaspoon coriander seeds
• 1 bay leaf
• 5 sprigs thyme
• 1 pound Jerusalem artichokes, peeled, sliced into pieces 1/4 inch thick and 1 inch long

1. Bring the water and vinegar to a boil.
2. Add the rest of the ingredients and simmer until the Jerusalem artichokes are tender on the edges but still quite crisp in the center, about 3 minutes.
3. Remove from the heat and let cool.
4. Pour into a container and chill up to a week.

water, whitewine vinegar, kosher salt, sugar, chili pepper, coriander seeds, bay leaf, thyme, artichokes

Taken from cooking.nytimes.com/recipes/9793 (may not work)