Douse young blossoms such as magnolia and dandelion in vinegar to make peppery preserves this spring
Having made peace with my magnolia, Magnolia x soulangeana, and accepted that the bottom of my garden will always be cast in its dappled shade, I’ve rather fallen in love with its twisted trunks and its flurry of pink blossom. As it began to unfurl, the first smudges of pink against the sky had me reaching for the vinegar.
Pickled magnolia buds and young petals are strange and delicious. Each species has a slightly different flavour, but the base notes are gingery and peppery. This quickly turns perfumed and then, if the petals are too mature, bitter. But if you get in there when the petals are young and add vinegar, everything is enhanced in the most marvellous manner.
Continue reading...from Property | The Guardian http://bit.ly/2G4f1x9
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