Burdock roots are long, thin taproots that can easily reach lengths of 10 inches (25 cm) or more. As you peel the roots, immediately place them in water with vinegar, lemon, or vitamin C (to prevent browning). Cut the burdock into a medium dice and then place back into the treated water. Strain just before using.
2 cups (500 mL) apple cider vinegar
2 cups (500 mL) apple cider
1 cup (250 mL) peeled and diced onion
1 cup (250 mL) peeled and diced carrot
1 cup (250 mL) diced celery
1 cup (250 mL) sugar
1 Tbsp (15 mL) sea salt
1 Tbsp (15 mL) pickling spice
1 Tbsp (15 mL) grainy mustard
2 Tbsp (30 mL) chopped garlic
1 Tbsp (15 mL) minced ginger
2 Tbsp (30 mL) chopped fresh sage
4 cups (1 L) peeled and diced burdock root
1 Tbsp (15 mL) tapioca starch (or cornstarch, mixed with equal parts cold water)
Heat a heavy-bottomed saucepan over medium-high. Add the cider vinegar, apple cider, onion, carrot, celery, sugar, salt, pickling spice, mustard, garlic, ginger, and sage. Bring to a boil and add the burdock root. Return to a boil, reduce the heat, and simmer for 10 minutes or until burdock is tender. Add the tapioca starch and stir until the mixture thickens.
Ladle the chutney into two 1-quart (1 L) canning jars. Tap the jars to remove any air bubbles. Wipe the jar rims, removing any residue. Place lids on clean jar rims. Screw bands down until resistance is met, then increase to gently tighten. Cool jars upright, undisturbed until cool to the touch.
Label jars and store in the refrigerator for at least 1 week before opening.
MAKES ABOUT 8 CUPS (2 L)