Who doesn’t have this weed herb growing in the side or back yard? Yes, some have maticulous gardens/yards – I am not one of those. Growing weeds herbs outside is easy, it is when I bring them inside that the challenge begins.
Anyway, I was looking for ways to take advantage of this prolific herb and found this recipe for pickled burdock! Pickling things is easy, assuming you can wait to open the jar.
Things You’ll Need:
- 3 lbs. burdock root
- 3/4 cup salt
- 7 1/2 cups water
- 3 cups vinegar
- 4 garlic cloves
- 4 slices of ginger
- Canning jars
- Collect your fresh burdock root by foraging for it in the wild. The root can also be found in health food stores or Asian markets.
- Use a sharp knife to remove the rough skin from the burdock. Slice the root at an angle into 1/2-inch-thick slices. Set the root pieces aside.
- Mix the salt and water in your pan over low heat. Let the salt dissolve, and then pour it over the burdock until it is completely covered.
- Let the burdock sit in the salted water for 24 hours.
- Drain and rinse the burdock under cold water.
- Sterilize jars by filling them half full with water and microwaving them long enough for the water to boil for one minute.
- Fill your jars with the burdock root.
- In the pan, slowly bring the vinegar, garlic, and ginger to a boil over low heat.
- Fill the jars with the brine until the burdock root is completely covered.
- Cover and store your pickled burdock in a dark, cool place for a month before opening the jar. Your pickled burdock can be stored for up to a year.
There are many recipes online for cooking burdock root. If I can dig some up, I’ll show you what it looks like. Have you used burdock root before?