Burdock Pickles (Refrigerator) |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Wildman Steve Brill. Placed here for future use! Ingredients:
4 cups burdock root, cut into finger-sized pieces |
1 cup brown rice vinegar |
1 cup water |
2 tablespoons allspice |
2 tablespoons bay leaves |
1 tablespoon star anise |
2 tablespoons fresh ginger, sliced |
2 teaspoons black mustard seeds |
1 teaspoon clove |
1 teaspoon salt |
Directions:
1. 1. Steam the burdock on a steamer rack over water 40 minutes or until tender enough to pierce with a fork. You may pressure cook for 15 minutes instead if you prefer.
2. 2. Drain the burdock and put into jar.
3. 3. Place a fork in the jar to prevent it from shattering.
4. 4. Mix the vinegar and the water; bring to a boil.
5. 5. Pour this over the burdock and stir in the remaining ingredients.
6. 6. Remove the fork, cover and refrigerate at least 12 hours before serving. Lasts for weeks when refrigerated.
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