Alas, Magnolia blossom season is heading to a close, but if you happen to pick a few buds, you can pickle them! I just learned about this recipe on Kavey Eats How to Pickle Magnolia Blossoms and it is a great substitute for sushi ginger.
80-100 g freshly picked magnolia petals
150ml light vinegar (i.e. rice, cider or white wine vinegar)
25 g sugar
o.5 tsp salt
* if your blossoms are from small flowers, you don’t need to slice them
1. Measure the vinegar, sugar and salt (pickling liquid)
2. Heat the pickling liquid gently and stir until the sugar has dissolved. (heat on the stove or you can microwave in 30 sec increments)
3. Taste and adjust vinegar / sugar as needed
4. Carefully break the petals off the flower at their base
5. Discard everything but the petals
6. Drop sliced or whole petals into the pickling liquid, stirring to make sure they are fully submerged
7. Use all your flowers and steep in the pickling liquid
8. Transfer into a jar or glass container (please be careful, contents are hot)
9. Once jar is cool, refrigerate for a few hours
p.s. Pickled Magnolia blossoms are best served chilled.