- 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
- 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.
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.