Magnolia blossom pickle

Name: Magnolia blossom pickle
Total time: 10 min
Yield: 1 x 500ml jar
Ingredients: 100 g magnolia blossom leaves (roughly 6 heads); 350 ml rice wine vinegar; 50 g golden caster sugar

A springtime star

“Gently pickling magnolia blossom leaves enhances their peppery, gingery, aromatic flavour, while keeping their natural bitterness at bay. Use in place of sushi ginger in the base of noodle soups, finely chopped and added to sushi rolls, or simply tear into a fresh green salad. ”

Makes 1 x 500ml jar

Cooks In10 minutes plus pickling time

DifficultyNot too tricky

Nutrition per serving

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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Ingredients

100 g magnolia blossom leaves (roughly 6 heads)
350 ml rice wine vinegar
50 g golden caster sugar

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Method

Wash the blossom leaves and shake dry.
Pick the leaves into a sterilised 500ml jar.
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.
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.

Tips

HANDY HINT:
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.