March
Medium
For the pantry
45 min.
Pickled daisy flowers
- 500 ml ice tea
- 400 g flower heads
- 50 g sea salt
- 65 g organic cane sugar
- 300 ml apple cider
- 1 g Indian long pepper
- Dash nutmeg
- Dash cardamom
- 1 tablespoon flower honey
- Sea salt
- Preservation jar
- Make the ice tea: Take 9g of tea and mix with 1 liter of cold mineral water. Let infuse for 24 hours.
- Boil 500ml of ice tea with sea salt and sugar. Pour the boiling liquid over the flowers. Let rest overnight.
- Strain the liquid and put the flowers in a clean preservation jar.
- Bring all brine ingredients to a boil. Pour over flowers.
- Close the jar, making sure it is airtight, and set it upside down for two minutes. Upright the jar and store in fridge.
Tips
Use the pickled flowers as a sour garnish, or put them in a stew, salad, or finely chopped in a sauce. They add a fresh, lightly sour flavor.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
