Pickled Banana Blossom

Pickled Banana Blossom

Tangy, crisp banana blossom petals pickled in a bright vinegar brine.

Total 2 hr Makes 16 oz Calories 42/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Banana blossom's faintly bitter, artichoke-like petals turn crisp and tangy after a quick soak in a sweet-sour vinegar brine. Common in Southeast Asian kitchens, this pickle makes a crunchy topping for noodle soups, salads, and grilled meats. A lemon water soak keeps the petals from browning before they go into the jar.

Ingredients

  • 1 large banana blossom, outer tough layers removed
  • 4 cups water
  • 2 tablespoons lemon juice
  • 1 cup rice vinegar
  • 1/2 cup water
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 2 cloves garlic, thinly sliced
  • 1 small red chile, thinly sliced
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf

Method

  1. Fill a large bowl with the 4 cups water and lemon juice. Peel away the tough outer purple bracts of the banana blossom until you reach the pale, tender inner petals and small pale florets.

  2. Slice the trimmed banana blossom crosswise into thin rounds, about 1/4 inch thick, dropping the slices into the lemon water immediately to prevent browning.

  3. Let the sliced blossom soak in the lemon water for 20 minutes, then drain well and pat dry with a clean towel.

  4. In a small saucepan, combine the rice vinegar, 1/2 cup water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve, about 2 minutes.

  5. Remove the brine from heat and stir in the garlic, chile, peppercorns, and bay leaf. Let the brine cool for 5 minutes.

  6. Pack the drained banana blossom slices into a clean 16-ounce jar, pressing gently to fit.

  7. Pour the warm brine over the banana blossom, making sure the slices are fully submerged. Let cool to room temperature with the lid off.

  8. Seal the jar and refrigerate for at least 4 hours before serving, allowing the flavors to penetrate the petals.

Rate this recipe

★ 3.7 (1)

Pickled Banana Blossom

Banana blossom's faintly bitter, artichoke-like petals turn crisp and tangy after a quick soak in a sweet-sour vinegar brine. Common in Southeast Asian kitchens, this pickle makes a crunchy topping for noodle soups, salads, and grilled meats. A lemon water soak keeps the petals from browning before they go into the jar.

2 hr 16 oz 42 cal

Ingredients

  • 1 large banana blossom, outer tough layers removed
  • 4 cups water
  • 2 tablespoons lemon juice
  • 1 cup rice vinegar
  • 1/2 cup water
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 2 cloves garlic, thinly sliced
  • 1 small red chile, thinly sliced
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf

Method

  1. 1

    Fill a large bowl with the 4 cups water and lemon juice. Peel away the tough outer purple bracts of the banana blossom until you reach the pale, tender inner petals and small pale florets.

  2. 2

    Slice the trimmed banana blossom crosswise into thin rounds, about 1/4 inch thick, dropping the slices into the lemon water immediately to prevent browning.

  3. 3

    Let the sliced blossom soak in the lemon water for 20 minutes, then drain well and pat dry with a clean towel.

  4. 4

    In a small saucepan, combine the rice vinegar, 1/2 cup water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve, about 2 minutes.

  5. 5

    Remove the brine from heat and stir in the garlic, chile, peppercorns, and bay leaf. Let the brine cool for 5 minutes.

  6. 6

    Pack the drained banana blossom slices into a clean 16-ounce jar, pressing gently to fit.

  7. 7

    Pour the warm brine over the banana blossom, making sure the slices are fully submerged. Let cool to room temperature with the lid off.

  8. 8

    Seal the jar and refrigerate for at least 4 hours before serving, allowing the flavors to penetrate the petals.