Magnolia blossom pickle

A springtime star

Magnolia blossom pickle

Magnolia blossom pickle

Serves Makes 1 x 500ml jar
Time Cooks In10 minutes plus pickling time
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 5 0%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 0.6g 1%
  • Salt 0.1g 2%
  • Protein 0.2g 0%
  • Carbs 1.1g 0%
  • Fibre 0g -
Of an adult's reference intake
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  • 100 g magnolia blossom leaves (roughly 6 heads)
  • 350 ml rice wine vinegar
  • 50 g golden caster sugar
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Tap For Ingredients


  1. Wash the blossom leaves and shake dry.
  2. Pick the leaves into a sterilised 500ml jar.
  3. Place the rice wine vinegar and caster sugar in a small saucepan over a medium heat with a pinch of sea salt and gently heat, stirring regularly until the sugar has dissolved. Set aside for 5 minutes to cool slightly.
  4. Pour the pickling liquor into the jar, screw on the lid and leave in the fridge to pickle for 24 hours. Keep in the fridge for up to 2 weeks.


To sterilise your jar, simply boil it with the lid and any utensils you’re going to use to fill the jar, for 15 minutes, making sure not to use any unsterile items until after you’ve sealed the jar.