pickled milkweed florets
I've been experimenting with pickles, preparing for the workshops I'm teaching for The Botanist Gin. I'm pickling bite-sized, foraged edibles to garnish a wild Gibson.
Last weekend I harvested milkweed florets, and after a quick blanch I made a brine of equal parts vinegar and water, then added fennel seeds, dried hibiscus flowers, and a bay leaf.
I used white vinegar so the green of the florets would shine through, but as the liquid hit the hibiscus flowers, their red color began to spread through the brine.
No complaints. The color may not be bright green, but the taste is tart, complex, and dare I say it, woodsy. There. I dared.
10 Comments:
Gorgeous and mouthwatering. But if you dratted foragers pick all the milkweed buds,where can flower arrangers like me go to pick stems of milkweed pods in the fall?
Yowza! When did you have time? Can't wait to hear how this pickle cocktails. Go, Queen of the Woods!
Sounds fantastic. I'm in a pickling frenzy, too: the wild caper project continues because Ricky likes them so much he keeps giving jars of them away to our friends. That's not a terrible problem to have ;) Would love to taste that wild Gibson of yours!
That's an interesting recipe. Yes, hibiscus has a strong color- rich in antioxidants.
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Pickled milk flowers are a unique culinary delicacy that offers a tangy twist to the traditional pickle. Explore the adventurous side of your taste buds with this inventive and delicious addition to your pickle repertoire. I have been working on an academic assignment on Huawei swot analysis. If anyone has good knowledge about my subject please guide me professionally. After completing my task, I will explore more about this beautiful flowers.
Exploring the unique world of pickled milkweed florets is as captivating as an expertly crafted Explainer Video – a delightful journey into flavors and insights that leaves you wanting more!"
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