10 mins plus pickling time
Not Too Tricky
makes 1
About the recipe
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.
Ingredients
100g magnolia blossom leaves (roughly 6 heads)
350ml rice wine vinegar
50g golden caster sugar
Top Tip
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.
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.
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