Pickled Rose Petals and White Asparagus

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READY IN: 30mins
YIELD: 1 jar
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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