Prepare the flowers by removing the sepal and stigma (cut off the bottom, essentially, and keep just the petals.) You can separate and roughly chop the petals at this point, but be gentle - use a sharp knife - to prevent bruising.
In a saucepan, add the vinegar, salt and sugar and heat gently until dissolved.
Pour into the jars, making sure not to leave much room for air.
Add the garlic clove and star anise, and seal.
Leave for about 24 hours and they'll be ready to eat. Of course, if you've prepared them for beauty over function, as I have, you'll need to slice them before serving.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2023/03/13/magnolia-flower-pickle/