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Perfectly Pickled Magnolias


Perfectly Pickled Magnolias

Jill Wagner shares her favorite, pickled magnolia recipe that packs a ton of flavor.
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Perfectly Pickled Magnolias

Jill Wagner 



80-100 grams magnolia petals, freshly picked (see notes) 

150 ml vinegar (see notes) 

50 grams sugar 

0.5 tsp salt 

Recipe Notes:

My tree is a magnolia × soulangeana. Each individual flower is about 10 cm in length and weighs about 10 grams, which provides about 8 grams of petals. If you are using blossoms from a species with smaller flowers, you may like to pickle the petals whole rather than slicing them.  

Use a light vinegar such as rice vinegar, cider vinegar, or white wine vinegar. Avoid stronger choices such as balsamic, red wine or malt vinegars which will overwhelm the flavor of the flowers. I used cider vinegar on this occasion.  



1.     Measure the vinegar by volume and add the weighed sugar and the salt to it.       

2.     Heat the pickling liquid gently and stir until the sugar has melted in. You can do this on the stove top or in a microwave - I heated mine for 30 seconds, stirred, and heated again for another 30 seconds.        

3.     Taste the pickling liquid to check if the balance between sweet and sharp is to your tastes. If not, add a little more vinegar or sugar, as needed.           

4.     Carefully break the petals off the flower at their base. Discard everything but the petals. 

5.     Stack the petals of a flower on top of each other, roll them up and slice thinly with a sharp knife.            

6.     Drop the sliced petals into the pickling liquid, stirring briefly to ensure they are submerged in the liquid.            

7.     Continue until all the flowers are sliced and steeped in the pickling liquid. 

8.     Transfer into a jam jar or suitable container.             

9.     Once cool, refrigerate for a few hours before serving. 

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