- 2 tablespoons fresh lemon juice
- 2 pounds Jerusalem artichokes (also called Sun Chokes)
- 1 3/4 cups distilled white vinegar
- 3/4 cup sugar
- 3/4 cup water
- 1/2 tablespoons whole mustard seeds
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/2 large sweet onion, halved lengthwise and thickly sliced
- Stir lemon juice into a large bowl of cold water.
- Peel Jerusalem artichokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).
- Bring vinegar, sugar, water, mustard seeds, turmeric, cayenne, and 1 1/2 tsp salt to a boil in a medium nonreactive saucepan, stirring until sugar has dissolved. Cool brine to room temperature.
- Cook Jerusalem artichokes and onion in a large pot of boiling water 1 minute. Drain and spread out on a kitchen towel to cool. Put vegetables in a glass or ceramic bowl and pour brine over them. Weight vegetables with a small plate to keep submerged, then cover bowl tightly. Chill, stirring once or twice a day, at least 1 week (to allow flavors to develop).