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Spice Pickled Burdock Root
Spice Pickled Burdock Root is a modern British recipe for classic preserve of parboiled burdock root pieces preserved in spiced malt vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Spice Pickled Burdock Root.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+2 weeks maturing)
Makes:
1 jar
Rating: 
Tags : Wild FoodSpice RecipesBritish Recipes
Burdock root is another wild food that lends itself well to picling in spiced and sweetened vinegar. After preparing and pickling in this way the burdock root can be served raw as an accompaniment or in a salad.
Ingredients:
3 burdock roots
400ml malt vinegar
2 tbsp sugar
1/2 tsp black peppercorns
1/2 tsp mustard seeds
1/4 tsp coriander seeds
2 cloves
4 allspice berries
2 slices of fresh ginger
Method:
Peel and wash the burdock root, then cut into slivers large enough to fit in your pickling jar. Bring a pan of salted water to a boil, add the burdock root pieces and boil for 5 minutes. Drain in a colander, refresh in cold water, pat dry then pack in a sterilized and warmed pickling jar.
Combine the vinegar, sugar, salt and spices in a pan. Heat gently until the sugar dissolves then bring just to a boil then take off the heat and set aside for 10 minutes to infuse.
Pour the still hot vinegar over the burdock root pieces, ensuring they are all covered but leaving a 2cm head space. Secure the lid then set aside to cool before labelling and storing.
Allow to mature for at leaast 2 weeks before using. Once opened store in the refrigerator.
