season March
difficulty Medium
persons For the pantry
time 45 min.

Pickled daisy flowers

Ingredients
  • 500 ml ice tea
  • 400 g flower heads
  • 50 g sea salt
  • 65 g organic cane sugar
Brine
  • 300 ml apple cider
  • 1 g Indian long pepper
  • Dash nutmeg
  • Dash cardamom
  • 1 tablespoon flower honey
  • Sea salt
Equipment
  • Preservation jar
Directions
  1. Make the ice tea: Take 9g of tea and mix with 1 liter of cold mineral water. Let infuse for 24 hours.
  2. Boil 500ml of ice tea with sea salt and sugar. Pour the boiling liquid over the flowers. Let rest overnight.
  3. Strain the liquid and put the flowers in a clean preservation jar.
  4. Bring all brine ingredients to a boil. Pour over flowers.
  5. Close the jar, making sure it is airtight, and set it upside down for two minutes. Upright the jar and store in fridge.
  • Tips

    Use the pickled flowers as a sour garnish, or put them in a stew, salad, or finely chopped in a sauce. They add a fresh, lightly sour flavor.

  • Thorsten Schmidt

    Restaurant Barr

    Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

    Thorsten Schmidt

    Restaurant Barr

    Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

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