Pickled Magnolia Petals
I woke with a magnolia blossom on the pillow beside me from my love and thought to make these today. Magnolia petals are slightly spicy and bitter-floral, and when pickled, become crunchy, sour, and sweet - they’re divine.
For two pints pickles, gather a pound and a half or so of petals. If they come as ground scores, make sure they’ve fallen freshly and are still well hydrated as they’ll stay pink in the blanching process; older petals will brown. Young blossoms off the tree have the mildest flavor as far as bitterness goes.
Set two pots to boil on the stove with a half gallon salty water in each. Fill a bowl with icy cold water. Drop the petals in lightly and make sure they submerge; avoid crunching the petals to ensure they stay pink. Let simmer for 2-3 minutes to leech out bitterness. Remove the petals and drop them in the ice water. After they’ve chilled, place them in the other pot and simmer another 2-3 minutes. Put more ice in cold bath. Strain pickles and place them in icy water. Move them around gently till they cool. Strain and set aside.
In a medium pot, bring to a simmer 2 cups apple cider vinegar, three inches chopped ginger, a few hibiscus blossoms, and 1-1.5 cups honey or sugar. Drop the magnolia petals in the pot with the liquid and simmer 5-7 minutes.
Divide petals evenly between two pint jars with tongs or a fork. Pour liquid over till it comes to the top. Lid, label, and let cook at room temp, then store in fridge.
