Pickled Rosebuds
Yield
1 batchPrep
15 minCook
0 minReady
1 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 40 | each |
baby rosebuds
|
* |
| ½ | cup |
sugar
|
|
| 2 | cups |
white wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4E+1 | each |
baby rosebuds
|
* |
| 118 | ml |
sugar
|
|
| 473 | ml |
white wine vinegar
|
|
Directions
Wash the rosebuds well.
Place rosebuds in a 1-quart jar.
Combine sugar and vinegar; pour over rosebuds.
Seal with paraffin and store in warm, dark place for about one month.
Buds may be used in salads or with sandwiches.
