Saturday, June 14, 2014

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.






4 Comments:

At June 15, 2014 at 8:39 AM , Blogger Ellen Spector Platt said...

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?

 
At June 15, 2014 at 8:53 AM , Anonymous Mark said...

Yowza! When did you have time? Can't wait to hear how this pickle cocktails. Go, Queen of the Woods!

 
At June 15, 2014 at 11:54 AM , Anonymous Leda Meredith said...

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!

 
At June 20, 2016 at 4:51 PM , Anonymous Lyn said...

That's an interesting recipe. Yes, hibiscus has a strong color- rich in antioxidants.

 

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