Quick Pickled Rose Petals
Serves: 1/4 cup
I tend to keep dried rose petals around and make these now and then for a fragrant addition to cous cous or as an accent on fruit salads. The rose-infused vinegar is great as well. The petals are also a nice punctuation on flatbread slathered with a bit of yoghurt and jam.
- 1/4 cup / 7 g dried rose petals
- 1/4 cup / 60 ml white wine vinegar
- 1.25 tbsp hot water
- You can leave the petals whole or chop them a bit. Then combine all of the ingredients in a small bowl. Toss until the petals are saturated and no longer float on top of the liquid. Let sit for at least 30 minutes, but preferably longer – an hour or two yields the best texture. Strain the petals from the vinegar, reserving the vinegar for another use. Serve as a condiment.