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<\/p>\nPickling Dandelion Roots<\/p>\n
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The sunny flowerheads may be long gone, but the roots that remain are loaded with nutrients and flavor. Pickled dandelion roots are a tasty addition to soups and salads in fall. And here’s another break\u00e2\u20ac\u201dthis recipe also uses refrigeration to pickle instead of heat.<\/p>\n
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generous handful dandelion roots, washed and chopped<\/p>\n
3 cloves garlic<\/p>\n
2 teaspoons powdered ginger root<\/p>\n
\u00c2\u00bc C. tamari<\/p>\n
3 \u00c2\u00bd C. apple cider vinegar<\/p>\n
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Place clean roots, ginger root powder and tamari in a 1-quart mason jar. Pour the vinegar over all. Place a piece of wax paper over the mouth of the jar (this prevents rusting) and screw down the lid. Place in the refrigerator for 3 weeks before using.\u00c2\u00a0 Add to salads.<\/p>\n
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A different Version<\/p>\n
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3 C. white vinegar, one C. water, 2 T. of pickling salt, and a 1\/2 C. sugar<\/p>\n
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Put it in a saucepan and bring it to a boil. At the same time that I am doing this, I am sterilizing my jars and lids by letting them sit in boiling water for 10-15 minutes (I start heating the pot of water long before this though, since my huge pot takes forever to boil!)<\/p>\n
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Once the jars are sterilized, and before I pack in the dandelion roots, I fill them with these spices: (sorry I\u00e2\u20ac\u2122m not very exact with the measurements, I just eyeball everything.<\/p>\n
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a couple whole cloves of garlic, a pinch of celery seed, 6 to 8 peppercorns, a pinch of cayenne or red chile pepper flakes, a pinch of mustard seeds, and some dill (preferably fresh)<\/p>\n
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So in the spices go, then the roots (which you really got to pack in there!), then the pickling brine. Fill up the jars to about a 1\/4 inch from the rim, give the rims a quick wipe down (spices stuck to the rim can cause the lid to not seal properly), and throw on the lids\u00e2\u20ac\u00a6<\/p>\n
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Now that all of the hard stuff is over, you\u00e2\u20ac\u2122re ready to let your jars sit in boiling water for a final 20 minutes or so\u00e2\u20ac\u00a6. and YAY, YOU\u00e2\u20ac\u2122R DONE! \u00e2\u20ac\u00a6 (after you remove them, don\u00e2\u20ac\u2122t forget to let them sit on your counter overnight to give the lids a chance to \u00e2\u20ac\u0153pop\u00e2\u20ac\u009d, or seal)<\/p>\n","protected":false},"excerpt":{"rendered":"
Pickling Dandelion Roots The sunny flowerheads may be long gone, but the roots that remain are loaded with nutrients and flavor. Pickled dandelion roots are a tasty addition to soups and salads in fall. And here’s another break\u00e2\u20ac\u201dthis recipe also uses refrigeration to pickle instead of heat. generous handful dandelion roots, washed and chopped 3 cloves garlic 2 teaspoons powdered ginger root \u00c2\u00bc C. tamari 3 \u00c2\u00bd C. apple cider vinegar Place clean roots, ginger root powder and…<\/p>\n