Pickled pine blossoms

	Pine blossoms
400 g	white wine vinegar
200 g	water
200 g	sugar

The pine blossoms season is short, but so worth it and very easy to prelong by pickling them. You want to pick them before they start to open up and release the pine pollen. Just give the branch a slight tap to double check this. If the yellowish pollen comes off just leave the branch alone. Just pick the ones that are still closed and packed with flavor!

Now fill up a preserving jar with the pine blossoms and then pour the white wine vinegar into a pan. Also add the water with the sugar. Bring this to a boil. Once it’s boiling turn off the heat and then directly pour it on the blossoms. Insure everything is submerged. Then close the jar with a sealing ring and turn it around. Let it cool down out of the fridge. After that you can keep it closed in your fridge for many months and once opened for a couple of weeks. Just before serving I slice them in half not overpower if you eat multiple in one bite.