Ever tried eating flowers? Not just any flowers of course, but so many are edible.
Try this recipe.
Cucumber Marigold Pickle Ingredients:
- Half a cucumber
- 1 teaspoon sea salt
- Petals of 1 marigold head, washed
- 1/2 red onion, finely sliced
- 1/4 cup white vinegar
- Splash extra virgin olive oil
Cucumber Marigold Pickle How To:
Slice the cucumber and add the salt in a bowl, to draw the liquid out. Put the bowl in the fridge for an hour.
Remove from the fridge and drain off all excess liquid.
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.