Last Updated on 24/03/2021 by Esther Roberts
Did you know that Magnolia flowers are edible? Not only are they beautiful to look at, but also delicious to eat! With a mild ginger flavour they go wonderfully with a plethora of dishes! They can be eaten raw but the the best way we have found to enjoy this flower, is pickled. It’s super easy and simple, this guide will show you how!
Servings: 8 – 10
Preparation time: 20 minutes
Pickling time: 24 – 48 hours
You will need:
- Jars for storing oil (glass or plastic)
- 80-100 grams magnolia petals, freshly picked
- 150 ml white wine vinegar or rice vinegar
- 50 grams sugar
- 1 teaspoon salt
- Clean your petals – Wash petals to ensure they’re free from any pests. Allow them to dry fully before starting the pickling process.
- Prep your jars – Thoroughly sterilise your jars before creating your pickling mixture.
- Heat ingredients – Mix vinegar, sugar and salt and bring to a boil.
- Prepare petals – Allow pickling mixture to cool whilst preparing petals. Once thoroughly dried, break the petals off the flower at their base. Discard everything but the petals and slice thinly. Continue until all the flowers are cut.
- Pickle Magnolias – Once the mixture has cooled, pour into the jar and add the petals. Make sure that the petals are submerged.
- Processing time – Refrigerate over night or longer if you desire a stronger flavour.
- How long do pickled Magnolia last?
Pickled Magnolia will keep in the refrigerator for 4 months to 1 year. But note that the longer they are kept, the colour will become browner.
- How to use pickled Magnolia
Pickled Magnolia can be enjoyed straight from the jar, but it also pairs well with salads, sushi and any other dish that needs a savoury accompaniment.
Hungry for more? Check out some of our other homegrown recipes: