Pickled Magnolia flowers are, quite simply, exquisite. I have used Magnolia soulangeana, Magnolia grandiflora and Magnolia stellata. 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.
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
Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.