1Tablespoondriedground berries, preferably wild grapes or aronia berries, or use tumeric
Peel the burdock and cut into thick matchstick lengths that will nicely fit the jar.
Meanwhile, bring the remaining ingredients to a boil. Pack the gobo into a pint jar, then fill the jar with boiling water (a microwave works good) to heat it up and make sure the jar seals.
When the pickling liquid comes to a boil, pour the hot water out of the jar with the burdock, then pour over the hot, purple pickling liquid up to cover the burdock.
Screw on the lid, turn the jar upside down, and wait for it to cool and seal. Store in a pantry and wait at least a week to let the flavors meld. The pickles are shelf stable unopened, but should be refrigerated after opening.