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To pickle any kind of Flowers.
To pickle any kind of Flowers. is a traditional Stuart recipe for a classic method of preserving flowers in sugar and vinegar for later use as garnishes. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To pickle any kind of Flowers.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
10–15
Rating: 
Tags : Wild FoodVegetarian RecipesBritish Recipes
The image shows pickled wisteria flowers (which are really delicious, just don't leave any green parts on the flowers). However, as the name of the recipe suggests, the picking method applies to just about any flowers, not just the flowers suggested but also clover, ramsons, three-cornered leeks, scurvy grass, basil, garlic and nasturtiums (or any other edible flowers) or any mix of edible flowers.
Original Recipe
To pickle any kind of Flowers. (from Robert May's
Accomplisht Cook 1660)
To pickle any kind of Flowers.
Put them into a gally-pot or double glass, with as much sugar as they weigh, fill them up with wine vinegar; to a pint of vinegar a pound of sugar, and a pound of flowers; so keep them for sallets or boild meats in a double glass covered over with a blade and leather.
Modern Redaction
Method:
Trim the flowers neatly (remove the bitter white petal bases from the rose petals etc). Mix the flowers and the sugar in a bowl then pack into a large cleaned and sterilized jar. Pour over the vinegar, label, seal with a vinegar-proof lid and set aside in a cool, dark, cupboard.
Find more Accomplisht Cook Recipes Here and more Traditional Stuart Recipes Here.
