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Pickled Jerusalem Artichokes

Pickled Jerusalem artichokes preserved in a vinegar brine with bay leaf, onion, cloves, and mace.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Pickled Jerusalem Artichokes

Ingredients

Directions

Prepare the artichokes

  1. Boil the Jerusalem artichokes until tender, then drain them.

  2. Place the artichokes in a stone jar.

Make the pickling liquid

  1. In a porcelain-lined kettle, combine the vinegar, bay leaf, onion, cloves, and mace.

  2. Heat the mixture over medium heat until it reaches a boil.

Pickle and rest

  1. Pour the hot vinegar mixture over the artichokes and let it cool.

  2. Allow the pickles to sit for 24 hours before using. They will keep for two weeks.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Jerusalem artichoke + oniontop 9% of all pairs
    Smell alikestrong
    Cooked together140 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Jerusalem artichoke + clovetop 10% of all pairs
    Smell alikestrong
    Cooked together18 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Jerusalem artichokes
Form the main body of the pickle and absorb the spiced vinegar as they cool.
Cider vinegar
Provides the acidity that preserves and sharpens the pickle.

The step that matters

Pouring the hot vinegar over the artichokes. The vinegar must be at a full boil when poured so the hot liquid can penetrate the tender artichokes and begin pickling them. Cooling before the pour would weaken the vinegar's penetration and preservation.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (cider, vinegar, onion, clove, mace):

  1. Mustardfits better
  2. Shallotfits better
  3. Capsicumfits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against cider, vinegar, onion, clove, mace. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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