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 Laterin the archived edition of our Sept 2012 email. Or get more recipe ideas/inspiration from our Pinterest Board - [ preserving the harvest ]
