In the days before refrigeration, people used to pickle food to preserve it, as vinegar stops bacteria from growing. Pickling also makes food tasty and healthful, unless it’s overly salted or chemically contaminated. The process works especially well with burdock root.
Recipe courtesy of Steve Brill.
Ingredients
- 4 cups burdock root, cut into finger-sized pieces
- 1 cup brown rice vinegar
- 1 cup water
- 18 or 2 tablespoons of common spicebush berries or allspice
- 2 tablespoons bayberry leaves or commercial bay leaves
- 1 tablespoon star anise
- 2 tablespoons fresh commercial ginger, sliced
- 2 teaspoons black mustard seeds
- 1 teaspoon cloves
- 1 teaspoon Vege-sal or salt
Preparation
Steam the burdock on a steamer rack over water 40 minutes, or until tender enough to pierce with a fork; or pressure-cook it 15 minutes.
Drain the burdock and put into jar.
Place a fork in the jar to prevent it from shattering when you pour in the hot liquid.
Meanwhile, mix the vinegar and the water and bring to a boil.
Pour this over the burdock and stir in the remaining ingredients.
Remove the fork, cover and refrigerate at least 12 hours before serving. This recipe lasts for weeks refrigerated.
