Pickled Magnolia Flowers Recipe

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

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

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  1. Thanks so much! I’m also curious, for sealed and opened, how you store them and how long they last. I tried a little nibble and they are delicious already!

  2. Um, they usually don’t last long in my household as they end up in my tummy rather quickly 🙂 That being said I did leave some, one year, for a good 6 months and they were fine. I kept them in a sealed Kilner jar.

    • Yes, you can use any vinegar. A mild flavoured one would be better, like white wine vinegar instead of mal vinegar.

  3. My magnolia flowers were damaged by frost last night whilst still on the tree, they are now limp and brown. Do you think if I dry them out they may still be edible pickled? I will try anyway perhaps.


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