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.
