Do you like capers? Pickled redbuds are very similar, but with a faintly floral taste (a little like a sweetpea at first, then tangy), and a lovely color.
1/2 t. salt (ideally kosher or other non-iodized)
1. Gather redbud blossoms (in bud will work a little better for pickling than fully bloomed) — they come easily off the tree. Rinse blossoms and pick off stems; they’re easy to remove in clusters, so this won’t take long.
2. Combine vinegar, water, and salt; stir to combine.
3. Fill a clean jar with blossoms and cover with brine; add a little water if necessary to completely fill. Screw on top; all blossoms should be submerged in liquid.
4. Leave at room temperature for three days, away from direct heat and sunlight.
5. Transfer jar to refrigerator; it will keep for a few weeks. Enjoy pickled redbud wherever you would use capers.
