Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: Makes one to two jars.

Burdock root pickles are sure to become a family favourite. With the ginger, garlic and organic apple cider vinegar, these pickles pack a nutritional punch.

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Ingredients

>> 2 to 3 medium-sized burdock roots, sliced thin
>> 3 garlic cloves, sliced thinly
>> 4 ginger slices cut into thin strips
>> apple cider vinegar
>> fermented soy sauce (i.e. Kikkoman)

Instructions

Scrub the roots well to remove any dirt and then remove the outer skin. Cut the roots into 1 to 2 inch long segments, and then thinly slice or julienne them.

Place prepared burdock into a pan and just cover with water. Bring the water to a boil for 2-3 minutes (just enough to slightly soften the roots), remove from heat. Remove the roots using a slotted spoon and place them in a clean bowl, reserving the cooking liquid.

Add the ginger and garlic to the burdock and mix well. Divide this mixture into 2 or 3 sterilized mason jars, filling them to about one inch from the top.

In each jar, fill 1/4 of the volume with apple cider vinegar, 1/4 with fermented soy sauce, and 1/2 with the burdock cooking liquid.

Cap tightly. Refrigerate until ready to use, or place them in a pressure cooker or water bath to seal and make them shelf-stable.

Wild Edibles in Recipe:

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Miscellaneous