Burdock Root Pickles

By Shelly Rose Anti-inflammatory, Detoxifying, Digestive Health, Healing & Recovery, Immune Boosting, vegetarian, Wild foods

February 22, 2019

These gnarly roots can be wild foraged or store bought. If you choose to wild forage them, please do so safely and ensure you are 100% confident you've properly identified the root. With centuries of medicinal and culinary use, burdock is a root you don't want to pass by. The blood cleansing, liver protecting, anti-inflammatory benefits are just a bonus to what's packaged inside these brine-y, crunchy pickles. Eat them as you would any other pickle! They should last up to a month in the refrigerator. You can also steam can them if you decide to make a bigger batch for shelf storage.

Prep: 10 mins
Cook: 5 mins
Yields: 1 pint jar of pickles

Ingredients

1 large burdock root, 14-16" long or 2 smaller ones

2 inches of ginger root, thinly sliced

4 cloves of garlic, peeled and smashed

pinch of red pepper flakes or 1/2 teaspoon diced jalapenos, optional

1/3 cup organic tamari (gluten free)

1/3 cup raw, unfiltered apple cider vinegar

1/3 cup the leftover water from steaming the burdock

Directions

1Wash and scrub the burdock root. Trim off the ends and slice the rest into bite-sized pieces, like 2" long slabs or matchsticks. Optionally, you can peel them, but know that you'll lose some of the flavor!

2Place water in the bottom of a pan with sliced burdock in a steamer basket. Cover and steam the root for ~5 minutes. You still want it to be crisp and al dente. Save 1/3 cup of the water left in the bottom of the pan.

3Fill a pint-sized jar with the burdock slices, ginger, garlic, and peppers.

4Add the tamari, apple cider vinegar, and cooking water to fill the jar. Place a tight fitting lid on it and refrigerate for at least 3 days. Enjoy!

Recipe by Jennifer Adler, lightly adapted by Shelly Rose.

close full screen

00:00

Burdock Root Pickles

Burdock Root Pickles

Burdock Root Pickles

By Shelly Rose Anti-inflammatory, Detoxifying, Digestive Health, Healing & Recovery, Immune Boosting, vegetarian, Wild foods

February 22, 2019

These gnarly roots can be wild foraged or store bought. If you choose to wild forage them, please do so safely and ensure you are 100% confident you've properly identified the root. With centuries of medicinal and culinary use, burdock is a root you don't want to pass by. The blood cleansing, liver protecting, anti-inflammatory benefits are just a bonus to what's packaged inside these brine-y, crunchy pickles. Eat them as you would any other pickle! They should last up to a month in the refrigerator. You can also steam can them if you decide to make a bigger batch for shelf storage.

Prep: 10 mins
Cook: 5 mins
Yields: 1 pint jar of pickles

Ingredients

1 large burdock root, 14-16" long or 2 smaller ones

2 inches of ginger root, thinly sliced

4 cloves of garlic, peeled and smashed

pinch of red pepper flakes or 1/2 teaspoon diced jalapenos, optional

1/3 cup organic tamari (gluten free)

1/3 cup raw, unfiltered apple cider vinegar

1/3 cup the leftover water from steaming the burdock

Directions

1Wash and scrub the burdock root. Trim off the ends and slice the rest into bite-sized pieces, like 2" long slabs or matchsticks. Optionally, you can peel them, but know that you'll lose some of the flavor!

2Place water in the bottom of a pan with sliced burdock in a steamer basket. Cover and steam the root for ~5 minutes. You still want it to be crisp and al dente. Save 1/3 cup of the water left in the bottom of the pan.

3Fill a pint-sized jar with the burdock slices, ginger, garlic, and peppers.

4Add the tamari, apple cider vinegar, and cooking water to fill the jar. Place a tight fitting lid on it and refrigerate for at least 3 days. Enjoy!

Recipe by Jennifer Adler, lightly adapted by Shelly Rose.

close full screen

00:00

Shelly Rose2019-02-22T12:51:55-05:00

About the Author: Shelly Rose

Shelly Rose, a Holistic Nutritionist and Natural Foods Chef, is the owner and founder of Pure Roots Nutrition. Through consulting and teaching, Pure Roots serves to help businesses and individuals implement a more joy-filled, vibrant life through real food, time in nature, a healthy lifestyle, and a good night’s sleep.

Title

Burdock Root Pickles

By Shelly Rose Anti-inflammatory, Detoxifying, Digestive Health, Healing & Recovery, Immune Boosting, vegetarian, Wild foods

February 22, 2019

These gnarly roots can be wild foraged or store bought. If you choose to wild forage them, please do so safely and ensure you are 100% confident you've properly identified the root. With centuries of medicinal and culinary use, burdock is a root you don't want to pass by. The blood cleansing, liver protecting, anti-inflammatory benefits are just a bonus to what's packaged inside these brine-y, crunchy pickles. Eat them as you would any other pickle! They should last up to a month in the refrigerator. You can also steam can them if you decide to make a bigger batch for shelf storage.

Prep: 10 mins
Cook: 5 mins
Yields: 1 pint jar of pickles

Ingredients

1 large burdock root, 14-16" long or 2 smaller ones

2 inches of ginger root, thinly sliced

4 cloves of garlic, peeled and smashed

pinch of red pepper flakes or 1/2 teaspoon diced jalapenos, optional

1/3 cup organic tamari (gluten free)

1/3 cup raw, unfiltered apple cider vinegar

1/3 cup the leftover water from steaming the burdock

Directions

1Wash and scrub the burdock root. Trim off the ends and slice the rest into bite-sized pieces, like 2" long slabs or matchsticks. Optionally, you can peel them, but know that you'll lose some of the flavor!

2Place water in the bottom of a pan with sliced burdock in a steamer basket. Cover and steam the root for ~5 minutes. You still want it to be crisp and al dente. Save 1/3 cup of the water left in the bottom of the pan.

3Fill a pint-sized jar with the burdock slices, ginger, garlic, and peppers.

4Add the tamari, apple cider vinegar, and cooking water to fill the jar. Place a tight fitting lid on it and refrigerate for at least 3 days. Enjoy!

Recipe by Jennifer Adler, lightly adapted by Shelly Rose.

close full screen

00:00