PIckled Bamboo Shoots

4 cups sliced bamboo shoots

2 cups seasoned rice vinegar

2 cups water

4 garlic cloves

small handful of fresh dill

½ tsp. cracked black pepper

1 tsp. red pepper flakes


During their active growth period in the spring, harvest bamboo shoots using a shovel to cut where the base meets the soil. Cut each shoot in half lengthwise and gently remove the tough outer layers. Clean and slice the peeled shoots into whatever shape you prefer for the pickles.

Bring a pot of salted water to boil. Blanche the shoots for 10 minutes at a rolling boil to remove bitterness. Immediately rinse with cold water to cool. Arrange the shoots in the jars intended for storage.

In a small pot, bring the remaining ingredients to a boil. Reduce and let simmer for 10 minutes. If you have more than a quart of shoots, increase the amount of pickle brine while keeping to the 1:1 ratio of water to vinegar. While the liquid is still hot, pour over the bamboo shoots in their prepared jars. Cover and store in the refrigerator.