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hi linda. i am getting ready to make these, and wanted to make sure i was going to store it right.
i sliced the roots about 1/4-1/2 in slices
i am steaming the roots until soft but still crisp (just expanding the cell walls here?) , saving the water
making the brine with
1/3 burdock steam water
1/3 tamari
1/3 raw apple cider vinegar
and here, do i just store in a dark, cool place- or the refrigerator?
or do i process them in the canner? (even though i suppose that extra cooking will leach some medicine)
they are on the stove now.... i hope you see this soon :)
i sliced the roots about 1/4-1/2 in slices
i am steaming the roots until soft but still crisp (just expanding the cell walls here?) , saving the water
making the brine with
1/3 burdock steam water
1/3 tamari
1/3 raw apple cider vinegar
and here, do i just store in a dark, cool place- or the refrigerator?
or do i process them in the canner? (even though i suppose that extra cooking will leach some medicine)
they are on the stove now.... i hope you see this soon :)
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Maryland
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Re: Burdock pickles
Mon, November 9, 2009 - 8:16 PMHi Amanda,
Yes you got the recipe right, the only other thing I add is garlic and ginger. I also do not can them, I suspect they would become too mushy. And as for storing, I store them in the refrigerator. I suspect you could store them in a root cellar or other cool place, but I don't have a place that would work. They keep forever in the refrigerator. They are sooo good, enjoy them. I try to eat a few each day.
Blessings
Linda -
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Re: Burdock pickles
Tue, November 10, 2009 - 3:27 AMi *almost* forgot the garlic and ginger, but remembered before cleaning up!
i left them on the counter over night, but will but them in the fridge now.
thanks! -
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Re: Burdock pickles
Tue, November 10, 2009 - 8:49 AMI am going to make a big batch today...we have also brewed up dandelion roots this way..a little more bitter but still good.
Blessings
Linda -
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Re: Burdock pickles
Fri, November 20, 2009 - 11:48 AMI shred burdock on a grater and add it to my cabbage when I'm making kraut. I don't cook it for this purpose. I'd guess that making a grated raw burdock pickle would be pretty easy- following one of the Nourishing Traditions types of recipes that uses yogurt whey to innoculate a vegetable pickle with acidophilus. What do you think?
I like Japanese shredded burdock salad but I don't like the sugar that's in it- it seems like 'cooking' the burdock by fermenting it would be a good start to making some version of the gobo salads. -
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Re: Burdock pickles
Fri, November 20, 2009 - 1:54 PMI add it to fermented ginger carrots, which is a recipe in nourishing traditions. This is really good. I have not fermented it by itself, that would be an interesting experience. I also recently took the pickles to an event and a few days prior, I sat them on the calendar and added whey to further ferment them. I think when you are using raw apple cider vinegar, you are still making a fermented product.
Blessings
Linda -
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Re: Burdock pickles
Sat, November 21, 2009 - 12:47 AMAll this sounds wonderful but I have never come across burdocks here in the UK, I am sure they grow here but I wouldn't know what one looked like! We used to have a drink called dandelion and burdock so I am assuming they grow here somewhere! Sounds lovely though what you do with them, I might look for a garden supplier who stocks them.
Blessings
Lorraine -
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Re: Burdock pickles
Sat, November 21, 2009 - 7:38 PMIf you find a farmer or two they can probably show you what it looks like, it is a plant that they often are anxious to move on. Also the second year plant has burrs on it that are hard to miss, if you are close to them they will surely hitch on for a ride. Also if you have an Asian market nearby, you can often find them for sale there. We have them here in many of the natural food cooperatives.
Blessings
Linda
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