With centuries of medicinal and culinary use, burdock is a wild root you’re going want on your side. The blood and lymph cleansing, liver protecting, anti-inflammatory, antibacterial benefits are just a bonus to what’s packaged inside these brine-y, crunchy delicious pickles.
There’s also noteworthy and fascinating research highlighting its anti-inhibitory effects on cancer cell proliferation and its strong free radical scavenging effects on chronic inflammatory disorders.
Eat them as you would any other pickle! I enjoy them as a quick snack, on the side of a meal, chopped and tossed into stirfries or fried rice dishes or to add a sour crunch. You can also enjoy burdock raw in salads, tossed into stirfries, or roasted like you would carrots.
These pickles 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.
These gnarly, earthy beauties 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.
Here’s the recipe for a small batch of burdock root pickles and the ingredients you’ll need right here: burdock root, water, raw apple cider vinegar, organic tamari, garlic cloves, ginger root, and red pepper flakes or jalapenos (optional).
Here’s the quick how-to video, from my kitchen to yours.
