DON’T AIM AT SUCCESS, LISTEN TO WHAT YOUR CONSCIENCE COMMANDS YOU TO DO AND CARRY IT OUT TO THE BEST OF YOUR KNOWLEDGE. Viktor Frankl
Magnolia, blossom so young and so often curtailed by frost. Pickling them preserves their delicacy, a faint waft of ginger, they almost taste of their soft pink hue.
The perfect addition to noodles & salads.
10 Magnolia Blossoms
200ml Cider Vinegar
½ tsp Fine Salt
3 tbsp Golden Caster Sugar
1. Wipe your blossoms clean and separate the petals from the stem. Discard all but the petals.
2. Cut them into strips about 0.5cm wide. Add to a sterile kilner jar.
3. In a small pan, add the vinegar, salt, and sugar. Heat over a medium heat until the sugar and salt have dissolved.
4. Pour the hot pickle over the blossoms and allow to cool to room temperature.
5. Seal and store in the fridge for 24 hours before using.