6 sunchokes (Jerusalem artichokes)
1/2 c. oil
1/4 c. cider vinegar
1 sm. onion, thinly sliced
1 sm. garlic clove, crushed
Dill, thyme, marjoram, salt and pepper to taste

Scrub the sunchokes well and peel them. Slice them thinly and combine with other ingredients. Chill for several hours so that the flavors blend.