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Horse-Radish Lemon Pepper Sunchokes

This is the sunchoke pickle many of you sampled on Feb.9, meeting the grower; Amy Mashburn of Mill Gap Farm.

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)
Serves: This makes about 2 quarts of pickles
Vegetarian!

Ingredients

2 pounds unpeeled, washed and thinly sliced sunchokes View Available Products

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.

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We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible.

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