Pickled Burdock Roots

3 1/2 pounds burdock root
4-8 wild onion bulbs
4-8 chili pequin peppers, crushed
3 cups water
1/3 cup canning salt
2 teaspoons dill seed
3 cups vinegar

Peel burdock roots and cut into 4 1/2-inch sections, slicing each section into quarters. Into four hot, sterilized pint jars, place 1-2 wild onion bulbs, 1-2 crushed chili pequins, and the burdock root. Bring to a boil the water, salt, dill seed and vinegar. Carefully pour it into jars, up to 1/4 inch from the top. Poke the jars’ contents to release any air bubbles. Wipe threads dry and seal with sterilized lids. Boil bottles in water for 15 minutes. Let bottles sit 6-8 weeks before opening.

Learn more: theforagersguidetowildfoods.com
Recipe by Mark “Merriwether” Vorderbruggen, Ph.D.; Photo by Heather Barnes