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Under 30 Minutes

Pickled Rose Petals

  • Prep:
  • Total Time:
  • Yield: Makes about 1 cup

Photography: Richard Banks

Source: Martha Stewart Living, May 2013


  • 1 cup lightly packed unsprayed rugosa rose petals (about 1/2 ounce), picked over, gently submerged in water, and drained on paper towels
  • 1 cup white-wine vinegar
  • 3 tablespoons honey
  • 2 teaspoons coarse salt


  1. Place rose petals in a nonreactive bowl. Bring vinegar, honey, and salt to a simmer in a small saucepan, stirring until salt and honey dissolve. Remove from heat and let cool 5 minutes; pour over rose petals and let cool, about 15 minutes.

Cook's Notes

Rose Bowl
Pickling rose petals may sound overly precious, but it’s really very easy to do, and the result is lovely -- in flavor and aroma, the petals are floral but not at all perfumy.

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