pickled dandelion roots
are a tasty addition to soups and salads in fall

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—this recipe also uses refrigeration to pickle instead of heat.

generous handful dandelion roots, washed and chopped
3 cloves garlic
2 teaspoons powdered ginger root
¼ cup tamari
3 ½ cups apple cider vinegar

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.

Discover more information about Preserving the Harvest: Saving the Summer for Later
in the archived edition of our Sept 2012 email.
Or get more recipe ideas/inspiration from our
Pinterest Board - [ preserving the harvest ]