Pickled Rose Petals and White Asparagus

Total Time
Prep 30 mins
Cook 0 mins

A great canning recipe


  1. Add the asparagus, to boiling water and cook uncovered until barely tender (5 to 7) minutes.
  2. Drain.
  3. Pull apart the roses, keeping just the petals, trim white bit off petals.
  4. Pack flower petals with vegetables in a glass container that has a lid.
  5. Combine white wine, water and sugar or honey in a pot and bring to a boil, stirring until sugar is dissolved.
  6. Pour hot liquid over asparagus and rose petals to cover them.
  7. Cover the jar and shake to release any trapped bubbles.
  8. Chill at least overnight and up to 2 weeks.