How to Pickle Burdock Root

Burdock root is nutritious and has many healing properties. Burdock helps to clean the digestive system, and it supports liver health. It's also a common weed in most parts of the world, available in abundance to those willing to forage for the root's medicinal and food benefits. Burdock root is often used in teas or soups, but pickling burdock is another unique way use the root.

Things You'll Need

• 3 lbs. burdock root
• 3/4 cup salt
• 7 1/2 cups water
• Saucepan
• 3 cups vinegar
• 4 garlic cloves
• 4 slices of ginger
• Canning jars

Instructions

1. 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.

2. 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.

3. 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.

4. Let the burdock sit in the salted water for 24 hours.

5. Drain and rinse the burdock under cold water.

6. Sterilize jars by filling them half full with water and microwaving them long enough for the water to boil for one minute.

7. Fill your jars with the burdock root.

8. In the pan, slowly bring the vinegar, garlic, and ginger to a boil over low heat.

9. Fill the jars with the brine until the burdock root is completely covered.

10. 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.

References

• 400 Sauces: Dips, Dressings, Salsas, Jams, Jellies & Pickles. Catherine Atkinson, Christine France, and Maggie Mayhew. 2007.
• Nature Skills