Kindly provided by Gill Earle.
1 and a half pounds Jerusalem Artichokes, broken into nodes, thoroughly scrubbed and cut into half inch dice
1 teaspoon ground dried turmeric
Half ounce fresh ginger, minced (about 1 and a half tablespoons)
1 teaspoon cumin seeds
1 tablespoon sea salt or pink Himalayan rock salt
2 teaspoons sugar
1 and a half cups water
Mix together the diced Jerusalem artichokes, turmeric, garlic, ginger and cumin.
Pack into a jar with a capacity of at least 6 cups.
Dissolve the salt and sugar in the water and pour the brine over the Jerusalem Artichokes – it will not cover them at first. Weight down (a freezer bag filled with 1 tablespoon of salt dissolved in 3 cups of water) or another suitable weight.
Wait several days before tasting the pickle.