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Jerusalem Artichokes Pickled Syrup
An Ingredient of the Future from Our 'Jerusalem Artichoke' Cocktail
600GR JERUSALEM ARTICHOCKE
600ML WATER
255ML RICE VINEGAR
120GR SUGAR
12GR MALDON SALT
HALF THE WEIGHT OF SUGAR OF THE FINAL RESULT
- Slice the Jerusalem artichoke thinly.
- .Soak the slices for 5 minutes in vinegared water (1 tsp rice vinegar per 1L water) to prevent discoloration.
- In a medium saucepan, combine water, rice vinegar, sugar, and Maldon salt.
- Heat over medium, stirring to dissolve.
- Just before the mixture reaches a boil, add the Jerusalem artichoke, cover, and cook for 6 minutes until soft.
- Let rest overnight.
- Blend and fine strain.
- Weigh the liquid and add sugar at half the weight.
Bottle and refrigerate.