I combined 2 recipes. 1 was the USDA recipe for canning Sunchoke and 2. was the pickled sunchoke recipe from Joy of Pickling.
What I did exactly was.
Convert 2 gallons into 8qt by volume. 8qt by volume weight 8lb. So I had about 5.6x the joy of pickles recipe.
Using the Joy of Pickling recipe I converted 1/4 of salt to grams and used the cheat sheet below to determined that the Salt solutions they where aiming for was 5%-6%. In the USDA recipe it called for vinegar to cover so I assume 2 gallons and the was about 7-8%. Since Vinegar to cover is imprecise I went with a 5%-6% ratio. I omitted vinegar from the salt brine and soaked the chokes in solution.
For the pickling brine I went with USDA I used a bag of dill pickle licking spice I picked up from target last year which seems to have been about 1/2 cup worth of spices. I used the 6 lb of sugar so these will be sweet pickles and I added the extra salt (kosher sea salt) to the brine Joy of pickles called for which was 2 tablespoons, a bay leaf in each jar and 3 dried chilies in about half the jars.
total 14 jars
Let you know how they taste in 3 weeks.