Burdock Root Pickles

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Burdock Root Pickles 1) First, you’ll need some burdock roots. Dig up roots from a first year plant (fall...spring works ok, but not as ideal). Do not use plants that have the velcro-like seed pods (like this photo). They are first year plants. Burdock is a biennial. It’s easiest if you find a plant in looser soil, such as in a garden or on a farm. THIS PHOTO shows a second year plant in the fall. TIP: Look in gardens or local farms. It'll be waaaayyyy easier to dig them up! TIP 2: Wild is best, but you can also buy burdock root at many Asian and natural

groceries. Look for Gobo Root. 2) After composting the top parts and washing the roots, slice up the roots in bite sized pieces. I cut larger pieces on an angle, about a quarter to a half-inch thick. 3) Then, put some water in the bottom of a pan and steam the root slices until they become a little soft, but still crispy. You’re basically breaking open the cell walls a little. DO NOT dump the water from the pan. 4) Fill a pint sized jar with your burdock slices. Put in 4-6 cloves of peeled garlic as well as 4-6 ginger slices (how much depends on how much you like ginger and garlic). 5)Next, make a brine containing 1/3 tamari, 1/3 apple cider or balsamic vinegar, and 1/3 water from the bottom of the pan you steamed the burdock in. 6)Fill up your jar with this brine. Refrigerate, and in a few days, enjoy! If you make a lot, you can certainly steam can the pickles for shelf storage. These burdock root pickles are a great way to keep your immune system healthy during this seasonal transition to winter!.

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