Confronted with a pile of sunchokes (Jerusalem artichokes) from my CSA that needed attention before I left town, I was inspired by The Victory Garden Cookbook to turn them into pickles. My approach was quite different from Marian Morash's (starting with the decision NOT to peel the chokes: I was in a hurry here). I also used a generous amount of fennel seeds to flavor these, along with mustard seeds and turmeric. The end result was a deliciously crisp and crunchy condiment, with the slightly citrus flavor of the tubers shining through the vinegar brine. I found that these were the perfect accompaniment to chicken liver pate (using the food52 Tuscan chicken liver pate recipe from gluttonforlife).

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