Food & Cooking Recipes Quick & Easy Recipes Pickled Rose Petals 4.0 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2018 Print Rate It Share Share Tweet Pin Email Photo: Richard Banks Prep Time: 5 mins Total Time: 25 mins Yield: 1 cup Ingredients 1 cup lightly packed unsprayed rugosa rose petals (about ½ ounce), picked over, gently submerged in water, and drained on paper towels 1 cup white-wine vinegar 3 tablespoons honey 2 teaspoons coarse salt Directions 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 BowlPickling 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. Rate it Print