How to Make Pickled Sunflower Buds
Sunflowers grow in many a garden. Not everyone is aware, however, that the buds of sunflowers can make a tasty treat. One way is to cook them as you would cook an artichoke. This recipe shows you how to pickle them. Once pickled, they make a great summery addition to a cold meal platter such as salad, sliced meats and fresh bread.
[edit] Ingredients
- Sunflower buds (unsprayed) - as many as you wish, probably at least enough to fill one standard jar three-quarters full
- 1 pint vinegar
- 12 peppercorns
- 6 cloves
- 1 tsp ginger, ground
- 1 tbsp brown sugar
[edit] Steps
- Wash the freshly picked sunflower buds to remove insect or dirt particles. Use salt water for the best results.
- Put the buds into a pan filled with boiling water.
- Simmer the buds until tender. This will take approximately 10—15 minutes.
- Remove from the heat and pour off the water.
- Put the buds into a jar that has been warmed to prevent cracking.
- Boil vinegar with the spices for a few minutes. Pour this mixture into the jar over the buds.
- Screw on the lid when cool. Store in the refrigerator. Use within 6 weeks of making.
[edit] Things You'll Need
- Jar, more if you have a lot of sunflower buds; with lids
- Stirring implement
