Canna lilies, known for their vibrant blooms, offer more than just ornamental beauty. Their flowers, surprisingly, are edible and lend themselves beautifully to pickling, resulting in a tangy, slightly sweet, and visually stunning condiment. This unique culinary adventure transforms the familiar canna flower into a surprising treat, perfect for adding a pop of color and flavor to salads, sandwiches, or even cocktails. The slightly spicy bite complements rich dishes, offering a textural contrast that elevates any meal. Forget the usual pickles; prepare for a vibrant upgrade to your pantry staples.
This recipe for pickled canna flowers is incredibly simple, requiring only a handful of common ingredients and minimal cooking time. Ready to transform these beautiful blooms into a delicious, eye-catching pickle? Let's dive into the step-by-step instructions and create a batch of these uniquely flavorful pickled canna flowers.
Tools Needed
- hands
- bowl
- container
Ingredients
- Canna flowers
- Salt: 1 ladle
- Tamarind: 1 ball
- Water
- Shrimp paste chili sauce
Step-by-Step Instructions
Step 1. Prepare the Canna Flowers
- Remove pollen from canna flowers (if desired, to reduce bitterness).
- Wash canna flowers.
- Sprinkle 1 ladle of salt over the canna flowers and gently knead until water is released.
- Rinse with water to remove saltiness.
Step 2. Incorporate Tamarind Paste
- Add 1 ball of tamarind and mix continuously until the paste melts and mixes with the canna flowers.
- Continue mixing for about 5 minutes until the tamarind is fully incorporated.
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- Canna flowers have a slight bitterness. If you dislike bitterness, remove the pollen.
- The water released during the salting process contains bitterness; ensure it's completely squeezed out.
- This method is similar to pickling morning glory.
Nutrition
- Calories: Unavailable
- Fat: Unavailableg
- Carbs: Unavailableg
- Protein: Unavailableg
FAQs
1. Are all types of canna lilies safe to pickle?
No, only the flowers of certain canna lily varieties are edible. Always ensure you have positively identified your canna lilies as a safe, edible type before consuming them. When in doubt, leave them out!
2. How long will my pickled canna flowers last?
Properly pickled canna flowers, stored in an airtight container in the refrigerator, will generally last for 2-3 weeks. Make sure the flowers are fully submerged in the pickling liquid.
With a little effort and these simple instructions, you've now unlocked a unique and flavorful culinary experience. Enjoy the vibrant color and surprising tang of your homemade pickled canna flowers! From salads to cocktails, let your creativity guide you in exploring the delicious possibilities.