Crispy & Refreshing Burdock Root Pickle Recipe
Tired of the usual Braised Burdock? Try this Delicious Pickled Burdock Root: A Healthy Side Dish You’ll Reach For Daily!
If you’re tired of the same old braised burdock root, why not try this crisp and refreshing burdock root pickle? It’s a versatile side dish that’s perfect to have in your fridge for quick meals. Burdock root is rich in dietary fiber and saponins, which can help inhibit fat accumulation, regulate blood sugar, and improve blood circulation. Enjoy this delicious and healthy dish! This recipe will guide you step-by-step.
Main Ingredients- 300g Burdock root
- A small piece of Beetroot (for color)
Pickling Brine Ingredients- 2 cups (400ml) Water
- 2 Tbsp Salt
- 6 Tbsp Sugar
- 1/2 Tbsp Whole Peppercorns
- 1-2 Bay Leaves
- 1 cup (200ml) Vinegar
- 2 Tbsp Plum Extract (Maesil Extract)
- 2 cups (400ml) Water
- 2 Tbsp Salt
- 6 Tbsp Sugar
- 1/2 Tbsp Whole Peppercorns
- 1-2 Bay Leaves
- 1 cup (200ml) Vinegar
- 2 Tbsp Plum Extract (Maesil Extract)
Cooking Instructions
Step 1
Gently scrape the skin off the fresh burdock root with the back of a knife and wash it thoroughly. Pat it dry, then thinly julienne the burdock root. Julienne the beetroot as well, to a similar thickness as the burdock.
Step 2
Place the julienned burdock root and beetroot into a clean pickling jar or an airtight container. Arrange them nicely.
Step 3
In a saucepan, combine the water, salt, sugar, whole peppercorns, and bay leaves for the pickling brine. Bring to a simmer over medium heat, stirring until the sugar and salt are completely dissolved.
Step 4
Once the brine starts to boil, immediately turn off the heat. Stir in the vinegar and plum extract while the brine is still hot. Mix well until thoroughly combined. It’s important to add the vinegar and plum extract off the heat to preserve their aroma.
Step 5
Pour the hot pickling brine directly over the burdock and beetroot in the jar. Ensure the vegetables are completely submerged in the brine. Let it cool down at room temperature for one day, then refrigerate and let it mature for 1-2 days before serving. Enjoy your crispy and refreshing burdock root pickles!
