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Horse-Radish Lemon Pepper Sunchokes

From Athens Locally Grown

<p>This is the sunchoke pickle many of you sampled on Feb.9, meeting the grower; Amy Mashburn of Mill Gap Farm.</p>
Source: Adapted from the book "Tart and Sweet" by Kelly Geary and Jessie Knadler, by Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant (Entered by Chuck and Amy Mashburn)
Serves: This makes about 2 quarts of pickles

2 pounds unpeeled, washed and thinly sliced sunchokes
2 cups white wine vinegar
4 Tablespoons fresh ground horseradish
3 cloves garlic peeled and smashed
3 slices lemon slices 1/2 inch thick
1 Tablespoon black peppercorns
1 teaspoon kosher salt

Step by Step Instructions
  1. Bring vinegar and water to a boil, pour over the rest of the ingredients, put in a container and refrigerate. After three days, they are ready to eat.