Pickled Magnolia Petals
Tangy, spicy, delicious. These pickled flower petals bring tons of flavor to the party.
Servings: 16 ounces
Equipment
- Jars with lids
Ingredients
- ~4 cups magnolia petals packed
- 2 cups vinegar rice, apple cider, or white
- ½ cup sugar
- 2 teaspoons salt
- whole spices optional
Instructions
- Clean and prep your flowers: Add magnolia flowers to a colander and give them a gentle rinse. Allow them to drip dry a few minutes. Remove petals from base of flowers and discard the reproductive parts and any leaves or stems. Pat the petals dry.
- Pack jars: Pack magnolia petals tightly in clean, sterilized jars. You can use two 8-ounce jars or one 16-ounce jar (or multiply this recipe to make as much as you like!).
- Make the brine: Simmer 2 cups vinegar, ½ cup sugar, and 2 tsp salt over low heat, stirring frequently. Cook until the sugar and salt is completely dissolved, about 3-5 minutes.
- Cover flowers: Pour hot vinegar into jars, pressing petals down to keep them submerged under the liduid. The petals will shrink quite a bit, so you may want to add another small handful of petals at this point.If you're using any whole spices, add them to the jars now. Close the jars and allow to cool until they're about room temperature, then move to the refrigerator and let them infuse overnight.
Notes
Ingredients: See my notes under "Variations" in the post above if you're looking for more information on what type of vinegar, sugar, and spices to use. I prefer using rice vinegar for this.
Batch size: If you have a ton of magnolia flowers, make this batch as big as your heart desires! Keep in mind that the flowers will shrink once they're submerged in hot liquid, so you may want to have a bit extra on hand to add to the jars.