Spring Has Arrived . . .

 

It is so good for the soul to walk amongst the the first flowers on the trees. Magnolia flowers will always be my absolute favourite, however I also have a soft spot for Camellia flowers. The white and red bushes are in flower already and the pink ones are not too far off blooming as well.

With the Magnolia tree beginning to bloom it is time to harvest some of them. Magnolias taste a little like ginger and black pepper, with the crisp, freshness of cucumbers. They are great raw, but I prefer them pickled. I have read that the whole flower is edible, although I only eat the petals as I don’t know much about eating the center of the flowers.

The following recipe is for quick pickles, also known as refrigerator pickles, which means they should be kept in the fridge and are not shelf stable. They will last for a good long time though! Making these pickles is really easy. Once you get your flowers, remove the petals and rinse them under cool water. Shake them dry, and gently pack them into jars, they bruise very easily. Also add some garlic and a star anise, although you can change it up a little if you like. Add some black peppercorns, a bay leaf, red pepper flakes, or other herbs and spices you want to enhance your pickles.

Make the brine with rice vinegar, salt, and sugar. You can also use other vinegars if you prefer, but I think that rice vinegar compliments the taste of the magnolia petals well. Heat up the brine and whisk to help the salt and sugar to dissolve. Pour the warm brine over the petals, and put them in the fridge. Let it sit overnight. The petals will absorb some vinegar, release water, and the flavour of the petals will also infuse into the vinegar. And you’re pickles are ready to enjoy.

Ingredients -

• 175g magnolia petals (about 25 flowers)
• 2 cloves garlic
• 2 star anise (optional)
• 2 cups rice wine vinegar (you can replace ½ of this for white vinegar, if you like)
• 2 Tbsp salt
• 2 Tbsp sugar

Method -

1. Gently rinse the magnolia flowers in cool water to clean, making sure to always handle them delicately to avoid unnecessary bruising. Remove the petals from the flowers center, reserving only the petals. Use two 500ml sized  jars, and place one clove of garlic and one star anise in each. Divide the petals in half, and pack them into the two jars.
2. Add the vinegar, salt and sugar into a small saucepan. Heat gently, stirring, until all the salt and sugar is dissolved into the vinegar. Pour the brine over the petals in both jars, so that the jars are full. Add a lid, and place in the refrigerator overnight.
3. The next day, the petals will have lost water and reduced, leaving the jar about half full of liquid and half petals. Your pickles are now ready to be enjoyed! Eat on sushi, sandwiches, or in a cucumber salad. Store pickles in the fridge.

 

#Magnolia #Camellia #PickledMagnoliaRecipe 

 30th August 2024