Burdock Root Pickles

Burdock Root Pickles

This is a favorite treat at our house. The following quantities depend on the amount you want to make. I never manage to measure, but this is a forgiving recipe that turns out delicious every time. The original recipe comes from herbalist Eaglesong at Ravencroft Gardens in Monroe, WA.
Several stalks of fresh burdock 

1/3 part tamari
1/3 part balsamic vinegar
Garlic Cloves
Fresh Ginger

Start by slicing the clean burdock root into bite size pieces. I like to cut mine on a diagonal. (Makes it really fancy.) Simmer the sliced root in just enough water to cover the pan but not drown the root. It’s done when the root has softened, but is still crisp. Remove from heat and keep the cooking water for later. Fill a mason jar with the cooked root and add your garlic and ginger. For
a pint mason jar I add about three cloves of garlic and four slices of ginger but your amounts can vary depending on how much you like garlic and ginger. Next fill the jar with 1/3 tamari, 1/3 balsamic vinegar, and 1/3 water. I store this in the fridge and begin eating them a couple of weeks later. Once all the burdock pickles are gone, a friend of mine showed me how to use the leftover brine for pickling hard-boiled eggs. Quite delicious!