Jonjoli

Rinse the fresh bladdernut blossoms thoroughly, removing any stems or leaves, and place them in a clean glass jar.

Dissolve salt in water to make a brine, pour over the blossoms until fully submerged, and cover loosely with a cloth.

Ferment at room temperature for five to seven days until the blossoms develop a pleasant tangy and slightly sour flavor.

Drain the fermented jonjoli, rinse lightly, and squeeze out excess brine by pressing gently with clean hands.

Toss the drained jonjoli with thinly sliced red onion, sunflower oil, and a splash of red wine vinegar in a bowl.

Serve at room temperature as part of a meze spread, garnished with fresh cilantro alongside bread and other appetizers.