Quick Sunchoke Refrigerator Pickles
Crunchy, tangy, and slightly sweet pickles made with earthy sunchokes. These refrigerator pickles come together in just 10 minutes of prep — no canning needed. Thinly sliced sunchokes soak up a warm, spiced vinegar brine and chill overnight into the perfect zesty topping for sandwiches, salads, or charcuterie boards.
For 8 servings
- prep · ~5 min
Slice the sunchokes and pack the jar.
1.Scrub 450g sunchokes thoroughly; no need to peel.2.Slice very thinly using a sharp knife or mandoline.3.Pack the slices upright into a clean 1-liter glass jar along with 2 smashed garlic cloves and 2 tbsp chopped fresh dill.4.Tuck 2 bay leaves between the slices. - boil · ~3 min
Make the pickling brine.
1.In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 2 tbsp sugar, 1 tsp salt, 1 tsp black peppercorns, 1 tsp mustard seeds, and a pinch of red pepper flakes.2.Bring to a rolling boil over medium-high heat, stirring until sugar and salt dissolve (2-3 min).3.Remove from heat as soon as it boils. - assemble · ~1 min
Pour the brine over the sunchokes.
1.Carefully pour the hot brine into the jar until sunchokes are completely submerged.2.Tap the jar gently on the counter to release air bubbles.3.Let cool to room temperature, about 30 minutes.4.Seal the jar and refrigerate.TIPMake sure all sunchoke slices are below the liquid to prevent spoilage. - rest
Chill and cure in the refrigerator.
Let pickles rest in the refrigerator for at least 4 hours, ideally overnight. The flavor deepens over 1-2 days. Keeps for up to 2 weeks in the fridge.
TIPShake the jar once a day to redistribute the spices. - serve
Serve cold as a crunchy, tangy condiment.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline for ultra-thin, even slices that absorb the brine quickly.
- 2Scrub sunchokes well but leave the skin on for extra texture and nutrients.
- 3Pack the jar tightly so the slices stay upright and the brine covers everything.
- 4Let the pickles cure at least 24 hours for the best depth of flavor.
- 5Shake the jar daily to redistribute spices and keep the brine evenly flavored.
- 6Serve chilled directly from the fridge for maximum crunch and tang.
Adapt it for your goals.
Spicy chili
Add 1-2 sliced Thai bird chilies or a teaspoon of chili flakes to the brine for a fiery kick.
herb garden swapHerb garden swap
Replace fresh dill with tarragon or thyme for a different aromatic profile.
sweet & sourSweet & sour
Increase sugar to 3 tablespoons and add a sliced star anise for a milder, more complex sweetness.
no salt optionNo-salt option
Omit the salt and use a salt-free seasoning blend to reduce sodium.
garlic loversGarlic lovers
Use 4 cloves of garlic and add 1 teaspoon of garlic granules to the brine.
Why this is on our healthy list.
Rich in Prebiotic Fiber
Sunchokes (Jerusalem artichokes) are a top source of inulin, a prebiotic fiber that supports healthy gut bacteria and digestion.
Low in Calories
These pickles are naturally low in calories, making them a guilt-free way to add crunch and flavor to meals.
Source of Potassium
Sunchokes provide a good amount of potassium, which helps maintain healthy blood pressure and muscle function.
Naturally Gluten-Free
This recipe uses no gluten-containing ingredients, so it's safe for those with celiac disease or gluten sensitivity.
Fermentation-Free Probiotic Support
While these are quick pickles (not fermented), the raw garlic and dill still offer some natural antimicrobial benefits.
Frequently asked questions
No, just scrub them well. The thin skin adds texture and nutrients, and it softens enough in the brine to be pleasantly tender.
