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.
8 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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