Have you ever thought about pickles as a way to spice up your meals? Pickling isn’t just for cucumbers; it’s a fantastic method to preserve and enjoy a variety of vegetables, including dandelion and burdock root. In this post, Abby Artemisia walks you through the process of cleaning, preparing, and pickling these nutritious and tasty roots. By the end, you’ll have a jar full of delicious pickles and the know-how to reuse the brine for future pickling projects.
Preparing Burdock Root for Pickling
Pickling starts with properly preparing your burdock root. Often, burdock roots break off in the ground due to their deep taproot. So, don’t worry if you can’t extract the entire root; it’s completely fine to use what you can dig out. If you plan to store the roots for a bit before pickling, make sure to remove the leaves. This step is crucial because the leaves can drain energy from the root, making it less fresh.
Cleaning the Roots
Burdock roots can be quite dirty and covered in dried mud. You can clean them under a faucet, with a hose, or in a bowl using a vegetable brush. It’s a bit time-consuming but worth the effort. While thorough cleaning is ideal, don’t stress about getting every speck of dirt off. Soil contains good microorganisms that are beneficial for your gut health.
Making the Pickles
After cleaning, chop the burdock root into sticks, similar to carrot sticks or french fries. If the roots are large, consider peeling the skin, as it can be thick and hard. Small roots can be left unpeeled. Burdock pairs well with other roots like Jerusalem artichoke, dandelion, and chicory. These roots are great for liver health and contain prebiotics that feed the probiotics in our gut.
Adding the Roots to the Jar
Place the burdock sticks in a jar, arranging them like carrot sticks. Cover them with apple cider vinegar, which is preferred for its taste and ease of access. Sometimes, Abby makes her own apple cider vinegar, which adds a personal touch to the pickling process.
Seasoning Your Pickles
Season your pickles with your favorite spices. Bee balm salt and peppercorns are great choices. Lightly grind the peppercorns with a mortar and pestle for better flavor extraction. You can also add spicebush berries and bay leaves for extra zest. Juniper berries are another excellent addition.
Final Steps
To prevent the vinegar from rusting the lid, place a layer of parchment paper between the jar and the lid. Cut a piece larger than the mouth of the jar, fold it over, and put on the lid. Shake the jar gently to mix the contents. Label your jar with the ingredients and date, then let it sit for a week or more. Store these in the refrigerator to make refrigerator pickles.
Reusing Your Brine
A handy tip: you can reuse your brine. After finishing your pickles, refill the jar with new vegetables like cucumbers, carrots, or more wild roots like chicory, dandelion, or Jerusalem artichoke. These roots are rich in inulin, a prebiotic that feeds the probiotics in our gut.
Consumption Tips
When consuming these pickled roots, start with small quantities, as their high nutrient content can have a detox effect. Enjoy the health benefits of these prebiotic-rich roots, but remember to go slow to avoid any discomfort.
Final Thoughts
At the end of the day, pickling burdock roots is a simple and rewarding way to add a flavorful twist to your meals while taking advantage of their nutritious benefits. This easy process allows you to enjoy the health perks of prebiotics and the satisfaction of creating your own pickles. However, start with small quantities to avoid any potential detox effects. And don’t forget, you can reuse your brine for future pickling projects, making it a sustainable and economical practice.
If you want to learn more about foraging and pickling, sign up for our 26-part mini-course with Abby Artemisia. You’ll gain insights into safe and ethical foraging practices and how to turn wild plants into delicious kitchen staples. Sign up today!
