Sweet Pickled Magnolia petals are an absolute hit. These are a fridge staple every year. And I hate to admit it but I prefer the pickled version than fermented magnolia petals on their own. I will have to share this recipe with you! As for fermenting Magnolia petals I love to mix them into kimchis to be honest. My favourite being Rhubarb kimchi, Wild garlic kimchi and a Summer fruit and petal kimchi and all of these tend to have magnolia petals in for the gingery spicy taste they offer.
This Magnolia pickle is a stunning side to sushi dishes, wrapped into Vietnamese style rice wraps, along side a venison steak, chopped into a salad, or used as a base for a floral vinaigrette.
This has to be the best way to capture this crisp wild ginger spice.
When picking the Magnolias, the aim is to pick the Magnolias that do not have any brown on them and that are just opening if you can. Pick considerately, and by that I mean pick so you can’t tell you have done so, a couple of handfuls per tree and only what you need.
Spend some time to separate the petals out and dust them down to ensure there aren’t any little creatures joining the pickle party. Separate the central stem from the petals and set a side as you can pickle these too. They do have a stronger pickley taste to them.
Ingredients:
- Fresh Magnolia Petals: (Enough to pack your jars tightly).
- Light Vinegar: I prefer to use Rice vinegar for this pickle but you can use White Wine Vinegar or a mild Apple Cider Vinegar (ACV) about 200ml
- Sweetener: White Sugar (for the clearest colour), Honey, or Maple Syrup about 100g
- Salt: I use 1 tsp
- Optional Aromatics: A few peppercorns or a small slice of fresh ginger to lean into that spice profile or better still with nothing else added at all.
The Method:
- Prep the Petals: Gently pull the petals from the green base. Wipe away any grit with a dry cloth. Pack them snugly into sterilized glass jars.
- Make the ‘Sweet & Sharp’ Brine: In a small saucepan, combine your vinegar and sweetener in a 2:1 ratio (e.g., 200ml vinegar to 100g sugar/honey/maple).
- Heat Gently: Bring the mixture to a simmer over medium heat. Stir until the sugar or honey is completely dissolved. Add a pinch of salt.
- The Pour: While the brine is still hot (but not boiling), pour it directly over the petals in the jar. Use a clean spoon to push the petals down, ensuring they are completely submerged.
- Note: The heat “sets” the colour and softens the petal slightly, allowing the spice to infuse faster.
- Seal and Infuse: Wipe the rim of the jar, seal tightly, and allow to cool.
- The Wait: These are technically ready to eat once cold, but the flavour is best after 48 hours. Store in the fridge for the brightest colour; they will keep for months. You won’t be disappointed!