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Burdock Pickles
From
THE WILD VEGETARIAN COOKBOOK

People used to pickle food to preserve it before they had refrigeration, as vinegar stops bacteria from growing. Pickling makes food tasty and healthful, unless it’s overly salted or chemically contaminated. The process works especially well with burdock root.
4 cups burdock root, cut into finger-sized pieces
1 cup brown rice vinegar
1 cup water
18 common spicebush berries or 2 tbs. allspice
2 tbs. bayberry leaves or commercial bay leaves
1 tbs. star anise
2 tbs. fresh commercial ginger, sliced
2 tsp. black mustard seeds
1 tsp. cloves
1 tsp. Vege-sal or salt

1. 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.

2. Drain the burdock and put into jar.

3. Place a fork in the jar to prevent it from shattering.

4. Meanwhile, mix the vinegar and the water, and bring to a boil.

5. Pour this over the burdock and stir in the remaining ingredients.

6. Remove the fork, cover, and refrigerate at least 12 hours before serving. This recipe lasts for weeks refrigerated.

Makes 4 cups

Preparation Time: 20 minutes
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