Pickled Magnolia Flowers

This recipe was created and posted back in April 2009. I was rummaging through Facciola’s Cornucopia II: A Source Book of Edible Plants where he mentions pickled magnolia flowers.

Facciola goes on to reference U.P. Hedrick’s edition of Sturtevant’s edible plants of the world where he says: ‘The flowers are pickled in some parts of Devonshire, England, and are considered exquisite in flavour’.

This Pickled Magnolia flowers recipe is quite simply, exquisite. I have used Magnolia soulangeana, and Magnolia grandiflora.

There are a number of different species of edible Magnolia flowers that you can use.

The texture and taste is nothing more than Love Food. Every person that has tasted this recipe (and that’s quite a few), remark how amazing the Magnolia flowers are.

Although the end result looks like pickled oysters in malt vinegar, the flavour will convert you as soon as it hits your taste buds.


Pickled Magnolia Flowers Recipe Ingredients

Pickled Magnolia Flowers Recipe Instructions

Wash and dry the Magnolia flowers with paper towels and put them in a sterilised jar along with the salt.

Mix the rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the Magnolia flowers, allow to cool, then screw a cap on the jar.

Eat the Pickled Magnolia Flowers either when cold or as an accompaniment with salads.

Makes about 1 cup