As a stark contrast to my last shared recipe, this one is so simple that it almost feels silly to classify it as a recipe. A simple brined pickle, Redbud buds shine as a stand-in for the ubiquitous caper. More delicate and a bit sweet, these unopened flower buds are far prettier, though collecting them takes a bit of work.
Pickled Redbud buds
1 part water
1 part white wine vinegar
Unopened flowers buds from a Redbud tree
In a clean jar, cover washed Redbud flower buds with mixed white wine vinegar and water. Pour the liquid back out into a measuring cup, and add 1 tablespoon of salt for every cup of liquid. Stir to dissolve, and pour brine back over the buds.
Use a lid or a smaller jar to keep the buds submerged in the brine. (You may have to get creative here, since you’ll likely have a small volume of pickling going on.)
Set the buds in a dark place for three days to pickle, checking daily to skim out any bloom.
After three days, cap the jar and refrigerate until use.
Easy, beautiful, delicious wild edibles.