Jerusalem artichoke, also known as ghost ginger, belongs to the Asteraceae family. It is native to North America and was later introduced to China. Jerusalem artichoke is very common in rural areas. It has strong vitality and strong reproductive ability. Drop one there. If you plant the seeds, a lot of Jerusalem artichoke will grow next year. If you don't need to sow Jerusalem artichoke, Jerusalem artichoke will continue to grow every year. Therefore, Jerusalem artichoke was not popular in rural areas in the past. Most families would not use it for cooking, and only a few families would use it for cooking. I'll get some back to make pickles. In addition to making pickles, Jerusalem artichoke can also be made into soup or stir-fried. The most common way to eat it and the most delicious way to eat it is to make pickles.

When I was a child, I saw Jerusalem artichoke being used to make pickles in other people’s homes, and I was very envious. I hoped that my mother would also get some of it to make pickles. Every time, my mother told me that I can eat all kinds of vegetables grown in my garden. If we don’t finish it, we still have time to eat wild vegetables, so in my memory, my mother has never cooked it once. However, the taste of Jerusalem artichoke has always been fresh in my memory. In recent years, as people’s living standards have gradually improved and people have paid more and more attention to healthy eating habits, many uncommon rural ingredients have slowly entered our dining tables. Jerusalem artichoke is One of them is that it contains a large amount of plant fiber, vitamins, protein, iron, calcium, phosphorus and other nutrients. In addition to supplementing the minerals needed by the human body, eating Jerusalem artichoke also has the effects of clearing away heat, cooling blood, reducing swelling and relieving pain, especially It is important for diabetic patients to eat some Jerusalem artichoke appropriately, which has a certain therapeutic effect on controlling blood sugar. So some time ago when fresh Jerusalem artichoke was on the market, many friends around me bought some and took it home to make pickles. I also joined in the fun and bought 2 pounds of Jerusalem artichoke and washed it. Wash, dry, and soak with seasonings. In a few days, a bottle of appetizing and rice-filled pickles is ready to eat. It immediately satisfies my craving for the taste that I have missed for many years.

Pick out the bad Jerusalem artichokes when you buy them, and wash them repeatedly in water.

Dry in the sun for about an hour to dry.

Wash the pickling bottle clean and dry it in the sun. Make sure there is no water vapor in the bottle.

Boil water in a pot and add appropriate amount of pepper and aniseed. It doesn’t matter if you have more or less.

Add a few slices of ginger

Add salt, more, I poured half the bag. After boiling the water, let it cool completely.

Put the dried Jerusalem artichoke into the bottle, pour in the cooled seasoning water, screw on the lid and place it in a cool place.

It will be ready to eat in about twenty days. Remember, use special chopsticks when picking Jerusalem artichokes, and do not allow water or oil to stick to them, otherwise Jerusalem artichokes will easily develop "white flowers", leading to deterioration and rot.

The pickled Jerusalem artichoke is very beautiful in color and not blackened.

Slice or shred, add a little sesame oil and mix well, and you will have a crisp and refreshing side dish. Please click to follow "Mountain Village Good Products", there will be more delicious food to share with you!