Yes, strange as it may sound, many flowers have a history of being pickled. This spring I have found it to be a fun way to experiment with adding more wild foods into my diet. Plus working with these pretty blooms is a lovely way to connect to the energy of the season right now.

Cherry blossom traditionally is pickled in a more labour intensive sakura recipe.

While Magnolia petals are suited to a quick vinegar & sugar process. Magnolia has a similar texture to pickled ginger with a slight astringent quality. It lends itself well to sushi garnish or onigiri recipes.

Pickling the flower buds or seed pods of dandelion, nasturtium, or wild garlic gives a similar but local take on a caper.

The recipe for pickle brine is somewhat standard so feel free to play with what edible blooms you have around you and adjust according to taste.

Pickled flowers:

1 cup flowers

1/2 cup water
1/2 cup vinegar - rice wine, plum, apple cider
2 tbsp sugar
1/2 tbsp sea salt

Place flowers in a mason jar. Lightly simmer water, vinegar, sugar and salt. Pour over flowers and let sit in fridge over night. Will keep for 2-3 months.