Pickled Magnolia Petals
Yum
Pickled Magnolia Petals are foraged spring delicacy with a texture similar to endive and a flavor profile often described as a mix of ginger, cardamom, and clove, with a sweet-tangy bite.
Among other lessons, my mother tought me never to star a sentence with „I“ or any negative word; so here is the part of the sentence where I can say that I am blessed with many friends. One of them is Christina. We attended foreign language school to improve our French language knowledge and we sing in a capella group.
Yesterday, after our vocal practice, we went to her parents garden at about 10.00 p.m. to get magnolia flowers for this pickling post. Her kind parents held lamps so we could harvest the best ones.
Who would do that for anyone? Only the best ones, right?
So, the next day, we had a day off and I started to put the ingredients together, after coffee, needless to say.
Let me note the quantities below make two little bottles, each of 1/3 cup volume.
For those who are not experienced in eating magnolia, let me say, only petals are safe to eat; they offer ginger-cardamom or clove-like flavours.
You may also dry them and enjoy the tea or in vinegar but also you may pickle them and my version is following below. For extra flavour, I added some pink peppercorns.Pin photo
Pickled Magnolia Petals are foraged spring delicacy with a texture similar to endive and a flavor profile often described as a mix of ginger, cardamom, and clove, with a sweet-tangy bite.
How to use pickled magnolia petals ?
They are very tasty if cut in stripes and paired with soft cheeses (our favourite) and with sushi.
Once you are finished with pickled magnolia, you may use savoury sweet juice for salad dressings, cocktails and marinades. Enjoy!
Pickled Magnolia Petals
Pickled Magnolia Petals are foraged spring delicacy with a texture similar to endive and a flavor profile often described as a mix of ginger, cardamom, and clove, with a sweet-tangy bite.
Ingredients
- 1 ½ cup magnolia petals
- 2/3 cup white alcohol vinegar (9%)
- ½ tsp salt
- 1 Tbsp sugar
- Pink peppercorns to taste
Instructions
-
Gently rinse magnolia petals and pat them dry.
-
Pack them into two 1/3 cup volume bottles.
-
Simmer vinegar, sugar, and salt until salt and sugar are dissolved. It takes 3 minutes.
-
Pour hot vinegar mixture over the petals. They will shrink so you may want to add more. It is optional version. I do not do that.
-
Add pink peppercorns to taste. Few for each bottle will do.
-
Cool pickled edible flowers at room temperature for 40 minutes and then store them in the fridge for 9 hours or overnight before use.
To see more edible flower recipes look at:
Lemon Loaf Cake with Elderflower Syrup
Leave a Reply