Simmer water, vinegar, sugar and salt until everything is dissolved, then bring to a boil. Pack magnolia buds into sterilised jars. Fill with boiling liquid to the top, quickly lid and invert jars until cool. It is important to have as little air as possible in the jars, because oxygen will turn the blossoms brown. This oxydation doesn't affect the taste of your pickle but will make it look less pretty. I like serving these fragrant, gingery pickles with wild sushi rolls, on top of rice bowls, or as a beautiful and tasty accompaniment to all kinds of dishes.