Cucumber marigold pickle edible flowers recipe paleo-min

Recipe: Cucumber Marigold Pickle

Ever tried eating flowers? Not just any flowers of course, but so many are edible. I love marigolds in the garden, so thought I'd experiment with them in the kitchen. Turns out they have a bit of a citrus flavour, which went really well with the quick cucumber marigold pickle I made.


Recipe: Cucumber Marigold Pickle
Recipe type: Sauces & Condiments
Prep time: 
Total time: 
  • Half a cucumber
  • 1 teaspoon sea salt
  • Petals of 1 marigold head, washed
  • ½ red onion, finely sliced
  • ¼ cup white vinegar
  • Splash extra virgin olive oil
  1. Slice the cucumber and add the salt in a bowl, to draw the liquid out. Put the bowl in the fridge for an hour.
  2. Remove from the fridge and drain off all excess liquid.
  3. Add the remaining ingredients, stir to combine and serve in a jar. This is a great side to take along to a picnic or barbecue.

Have you cooked with edible flowers before? I'd love to hear what you made and which flowers you used in the comments below.