Alert, this is super high impact eating! Every single unopened flower bud of haole koa harvested prevents multiple pods, which each hold multiple seeds, from forming. These are absolutely delicious and with a fun texture. Their dill pickle flavor can be incorporated into all kinds of things. If you’re trying to avoid sugar in your diet, a monkfruit and erythritol raw cane sugar replacement used in the same amount works perfectly.

1/2 cup haole koa flower buds

1/2 cup apple cider vinegar

2 teaspoons sugar

1 large clove garlic, lightly crushed

1 teaspoon mustard seed

1 teaspoon of salt

2 sprigs of fresh dill, or teaspoon of dried

Using soaked, or unsoaked haole koa buds, boil for 10 minutes. Strain out water and set aside.

Put dill at the bottom of a clean half pint glass jar (8oz), then put haole koa flower buds inside. Make sure to have a clean lid ready to go.

Heat vinegar, sugar, garlic, mustard seed, and salt in a small pot over medium heat until sugar dissolves.

Pour the hot vinegar solution into the jar and seal the lid.

Let jar cool on countertop, label, then refrigerate.

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