Pickled Squash Blossoms are a very spectacular and delicate concoction. Using a few simple ingredients you can transform something that normally rots on the vine into a flavorful and interesting food.
OTHER RECIPES TO TRY
When my wife approached me with this idea it was a little surprising. We had never come across this before and it intrigued me right away.
We had the ingredients available in our pantry and in our garden. The male blossoms of squash and pumpkin plants are abundant, beautiful, and not too often used by gardeners.
Trying the first one was extremely surprising and I can not stress this enough. It is so so delicious. It is excited to find something like this that has a world of possibilities and most people have not even tried it.
INGREDIENTS TO MAKE PICKLED SQUASH BLOSSOMS
- Squash or pumpkin blossoms
- Water
- Vinegar
- Salt
- Garlic cloves (optional)
- Hot pepper (optional) – I had tabasco peppers ready to harvest so I used one of those
- Pepper corns (optional)
- Thyme (optional)
- Dill (optional)
- Basil (optional)
HOW TO MAKE PICKLED SQUASH BLOSSOMS
- Thoroughly wash the blossoms. We are only using male blossoms. Squash and pumpkin plants grow fruit bearing female flowers, and many male flowers which pollinate the female flowers.
- The plants always produce an abundance of unnecessary male flowers. So you will not hurt the plants by going around and harvesting most of the male flowers.
- The blossoms with loose ends have already opened up and closed. They will occasionally trap insects in them which are trying to consume the nectar. So open up the end of them and make sure there are no bees or other insects trapped inside.
- Combine water, vinegar, salt, and other ingredients that you want to add to the mix.
- Then add the blossoms and shake the jar to cover the blossoms and dissolve the salt.
- Place in the refrigerator. They will be pickled in 24 hours and they will stay good for 2 months.
PICKLED SQUASH BLOSSOMS
Pickled Squash Blossoms are a very spectacular and delicate concoction. Using a few simple ingredients you can transform something that normally rots on the vine into a flavorful and interesting food.
Ingredients
- Squash or pumpkin blossoms
- Water
- Vinegar
- Salt
- Garlic cloves (optional)
- Hot pepper (optional) - I had tabasco peppers ready to harvest so I used one of those
- Pepper corns (optional)
- Thyme (optional)
- Dill (optional)
- Basil (optional)
Instructions
- Wash squash or pumpkin blossoms thoroughly to remove dirt and possible insects.
- Mix water, vinegar, salt, and other desired ingredients in a jar and then add the blossoms.
- Shake the jar to saturate the blossoms and to dissolve the salt.
- Place in the refrigerator. They will be pickled in 24 hours and will stay good in the refrigerator for 2 months.
Notes
- Most of these ingredients are optional. The only ingredients that are necessary are blossoms, water, vinegar, and salt. The rest is up to what you like and what you have available to you.
- The flowers that have a fine tip have not opened yet. The flowers that have a loose end have opened and closed and can occasionally trap insects like bees, ants, and wasps.
Nutrition Information:
Serving Size:
1 cupAmount Per Serving: Calories: 5Carbohydrates: 1g
I like to put a spin on popular dishes and creating new dishes, using foraged foods.
i hunt, fish, raise many different kinds of animals, and have a wide variety of ways of getting my own food.
i very much enjoy plant, tree, mushroom identification and there uses for food, beverage and medicine.
follow along! as i create dishes using all of the things that grow outside your door.
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