My own personal 12-step issues aside, this is a tasty “quickle” (quick + pickle) using a simple preparation on an ingredient avid picklers are likely dying to try – burdock root.
- 1 lb. fresh burdock root
- 4 T red umezu (ume plum vinegar)
- 6 T unseasoned rice vinegar
- 3 T sugar
- ¼ cup water
- Burdock loves to go brown as quickly as it’s peeled. Let’s keep it from getting its way by peeling it with the help of an acidic water bath. Ready a large bowl of cool water and add a couple of tablespoons of white distilled vinegar or the juice of half a lemon.
- Additionally, set a medium saucepan of water on to boil.
- And in a vessel or measuring cup with a pouring spout, combine the umezu, vinegar, sugar, and water to make the brine.
- Chop the burdock into 4-inch lengths. Working with one piece at a time, peel it very deeply. its woody, fibrous skin tends to run fairly deep. After peeling, transfer each piece to the acidic water bath. Then, working with one piece at a time again, slice the burdock into thin circular coins, placing them back in the acidic bath as you go.
- When your water is boiling, drain the burdock and transfer it to the pot. Boil the vegetable for 7-10 minutes, stirring occasionally, until the burdock tastes tender and sweet.
- Drain the burdock well and pack it into a glass jar(s). Pour the brine over to cover, secure with a lid, and let it sit at room temperature for one day before refrigerating. Your burdock is ready to eat, but it will taste even better after three days.