Pickled Magnolia Blossoms

Growing up we had the most magnificent Magnolia in our garden. As a child I would pluck the waxy petals from the dewy morning grass and marvel at their size and rose blushed hue. They were the perfect addition to my ‘homemade perfume’ a sink full concoction of foraged blooms, buds, petals, and bugs afloat in ‘eau du tap water’, ready to sell at my kerbside ‘shop.’

As time passed with its milestones and moments, not much has changed. You can still find me swooning over these magnificent blooms, floating this time in a pickling liquor, ready to impart their fresh waft of ginger tang to any noodle bowl that passes….

Ingredients:

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foraged foods, foraged recipes, pickles, ferments, magnolia, pickled magnolia

Yield: 6-8

Author: Suze Morrison

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Pickled Magnolia Blossoms

Prep time: 30 MinCook time: 5 MinInactive time: 20 HourTotal time: 20 H & 35 M

You can still find me swooning over these magnificent blooms, floating this time in a pickling liquor, ready to impart their fresh waft of ginger tang to any noodle bowl that passes….

Ingredients

• 100g Magnolia Blossoms, fresh picked and cleaned of bugs.
• 150ml Cider Vinegar
• 50g Caster Sugar
• 1 Clove
• 0.5g Fine Pink Salt

Instructions

1. Using a sharp knife, julienne the blossoms into strips. Add the vinegar, sugar, salt and clove to a small pan and dissolve over a low heat.
2. Once dissolved, add the blossoms to a sterile kilner jar and pour over the warm picking liquor. Allow to cool to room temperature then seal the lid.
3. Store in the fridge for 24 hours to infuse before adding to noodles, rice dishes and salads.
4. These will keep well for a week.

https://gourmetglow.co.uk/recipes/pickled-magnolia-blossoms