Pickled Magnolia Flowers

I was so excited to discover that these gorgeous flowers are in fact edible. I’ve always loved their early spring displays, heralding the start of longer days and warmer weather. Many councils plant them as street trees but if you find a neighbor with one, knock on their door and ask if you can harvest in exchange for some pickles. Such a lovely way to connect with your locals too.

Prep time: 25 minutes

Storage: Store up to 6-12 months in cool dry place or up to a week opened in the fridge.

Serves: Makes approximately 1 x 300ml Jar

Ingredients:

• Approx 15 Magnolia flower buds or loose flowers to use their petals

• 1 cup rice wine vinegar

• 1/2 cup of water

• 1/4 cup sugar

• 1 slice fresh ginger

• 1/2 teaspoon pickling spice

Method:

 1. Gently wash and dry the flowers then remove any brown, papery bracts from around buds or bruised petals.

2. Steralize your jars

3. Place the ginger + pickling spice in the bottom of the jar

4. If using buds, cut the stems right to the base of the flower. If using opened flowers, remove the petals from the centre. Pack your flowers from the base up using care not to bruise them.

5. Heat the vinegar, sugar and water to boiling, then simmer for five minutes.

6. Pour the hot vinegar solution over magnolias until they are completely covered. I like to use a stick or bamboo skewer to hold the flowers under the vinegar mix. Quickly seal the lid while hot and invert the jar for one minute. This helps heat air inside the jar and means you’re likely to get a better seal as it cools.

7.Allow the jar to cool to room temperature then put it in the fridge. Allow to mellow for two to three days before opening, and store in the fridge

It’s interesting to note how the flavour changes depending on the colour of the bud. Generally this flavour rule seems to be true.

Dark pink = bitter, gingery-chilli

Pink/White = the gingery, cardamommy flavours

White = more lemony, subtle, sometimes floral flavour