If you end up with an abundance of Jerusalem artichokes (as we usually do at this time of year) and can’t quite get through them all, we preserve them.

Brining them overnight in salt preserves a crisp bite. They’re then flavoured and preserved in a fruity, spiced pickling liquid. Sliced thinly, they’re a great accompaniment to a lean fish dish, a charcuterie board, or a unique twist on your smashed avo.

Ingredients

• 1kg Jerusalem artichokes, peeled and scrubbed
• 1L water (for brine)
• 100g salt
• 500ml apple cider vinegar
• 500g sugar
• 1 tbsp mustard seeds
• 1 tsp fennel seeds
• 2 cloves

Method

1. Bring 1L water to the boil with the salt to make a 10% brine.
2. Pour the hot brine over the Jerusalem artichokes in an airtight container and leave overnight.
3. Drain the salt water from the artichokes.
4. In a pot, combine the apple cider vinegar, sugar, mustard seeds, fennel seeds and cloves. Bring to the boil, stirring to dissolve the sugar.
5. Pour the hot pickling liquid over the drained artichokes to cover.
6. Best used after 3 days for maximum flavour and texture. Keeps for up to 3 months in the fridge, with flavour improving over time.

– Aranda Exec Chef Jack Constable