How to make pickled Jerusalem artichokes

When we were young, our mother was around and we thought cooking was easy. When we grew up and went out on our own, we found that cooking was really difficult. But eating out for a long time is really unhealthy. So, for yourself and your family, you should acquire cooking skills. Now let me teach you how to make pickled Jerusalem artichokes.

1. After buying Jerusalem artichokes, don’t wash the mud off them first. Spread them with soil in a ventilated but sun-proof place. Let them dry naturally until the moisture in the Jerusalem artichokes evaporates and the skin becomes wrinkled. It took me 7 days when the temperature here is less than 10 degrees.

2.12 Prepare a bottle of chopped pepper sauce.

3.21 After the Jerusalem artichokes are fully air-dried, wash them, dry them, and cut them into slices of even thickness.

4. Prepare a water-free and oil-free sealed box in advance, put the Jerusalem artichoke slices into the sealed box, add chopped pepper sauce and 4 tablespoons of white sugar.

5. Stir evenly with water-free and oil-free chopsticks or a spoon, seal it tightly, and refrigerate for 3 days before eating.

6. You can also use a sealed jar to put the mixed Jerusalem artichokes and sauce into the bottle.

7. Cover tightly and leave at room temperature for a week before eating.

8. When eating, use water-free and oil-free chopsticks to pick up the required amount, drizzle with a little sesame oil, and keep the rest in the refrigerator and seal it.

When you get home from get off work, squeeze into the kitchen with your husband and make some delicious pickled Jerusalem artichokes. Not only can you eat nutritious food, but it can also enhance the relationship between you and your spouse. Go and try it now.