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Horse-Radish Lemon Pepper Sunchokes
Source: Adapted from the book "Tart and Sweet" by Kelly Geary and Jessie Knadler, by Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant (Entered by Chuck and Amy Mashburn)
This is the sunchoke pickle many of you sampled on Feb.9, meeting the grower; Amy Mashburn of Mill Gap Farm.
Serves: This makes about 2 quarts of pickles
2 pounds unpeeled, washed and thinly sliced sunchokes
2 cups white wine vinegar
4 Tablespoons fresh ground horseradish
3 cloves garlic peeled and smashed
3 slices lemon slices 1/2 inch thick
1 Tablespoon black peppercorns
1 teaspoon kosher salt
Step by Step Instructions
- Bring vinegar and water to a boil, pour over the rest of the ingredients, put in a container and refrigerate. After three days, they are ready to eat.
Comments added by fellow market members.