Makes about 3 quarts finished product
2 lbs. fresh sunchoke washed and quartered
2 cups apple cider vinegar, white vinegar, or over ripe kombucha
1 cup water
1/2 cup sugar
2 Tbsp. Kosher Salt
1 bay leaf
1 2" stick cinnamon
1 Tbsp. Juniper Berries
1 tsp. Cumin
1 tsp. Coriander
3 Tbsp. Pink Peppercorn
1.Cut sunchokes and place in lemon water so they don't brown.
2.Combine all ingredients minus sunchokes into a saucepan and bring to a boil.
3.Boil for about one minute.
4.Allow to cool to room temp.
5.Drain lemon water off of chokes and pour pickling juice over chokes. Liquid should cover the chokes. If not, top with water.
6.Allow to pickle for at least 24 hours. Sunchokes will keep in the refrigerator for about one week.
Mojo Sweet Potatoes
2 Sweet potatoes peeled and cleaned
5 Tbsp. Peanut Oil or Canola Oil
2 Garlic Cloves
Juice of 1 Lime
1.Peel and cut potatoes in 2 inch pieces.
2.Boil in salted water until tender
3.In a sauté pan bring oil to smoking point.
4.In a marble mortar, crush garlic with a little salt and stir in the lime juice.
5.Pour hot oil over garlic, salt and lime juice. Make sure to have a plate to cover the mortar due to the oil splatters that will be produced.
6.Fold Mojo into blanched sweet potato gently and serve warm.
Makes about 1 quart
1 bag fresh cranberries
Small can crushed pineapple
1/2 pomegranate, cleaned
1 cup sugar
1.Use a food processor to chop orange, lemon, apples and crushed pineapple until relish sized.
2.Add cranberries to food processor and pulse.
3.Add pomegranate and sugar and stir until incorporated.