Rose Vinegar

Rose Vinegar
Rose VinegarMatt Taylor-Gross

This simple method comes from the Corte Bianca Franciacortia vineyard in Italy, where they grow various types of roses as well as grapes for their exceptional sparkling wine. This vinegar takes on a vibrant pink color if you use darker rose petals. This vinegar is particularly great with goat cheese, fish, tomatoes and a bit of sea salt, or over strawberries. Make sure to reserve the pickled rose petals in a clean jar after straining the vinegar.

What You Will Need

Rose Vinegar
This simple method comes from the Corte Bianca Franciacortia vineyard in Italy, where they grow various types of roses as well as grapes for their exceptional sparkling wine. This vinegar takes on a vibrant pink color if you use darker rose petals. This vinegar is particularly great with goat cheese, fish, tomatoes and a bit of sea salt, or over strawberries. Make sure to reserve the pickled rose petals in a clean jar after straining the vinegar.
Time: 30 minutes

Ingredients

  • 2 cups (1 ⅛ oz.) edible rose petals
  • 16 oz. apple cider vinegar

Instructions

  1. Preheat the oven to 225°F. Wash a large glass jar with a fitted lid in hot, soapy water. Place the jar, upside down, into the oven until dry, 10 minutes. Carefully retrieve the jar from the oven and set, right side up, on a clean work surface. Let cool completely.
  2. Once the jar is completely cool, add the rose petals and vinegar. Seal the jar and let it sit in a cool, dark place for 3-4 weeks. The vinegar will take on the color and aroma of the rose petals.
  3. Set a fine mesh strainer over a bowl or large measuring glass. Strain the vinegar (reserve the petals), then return the liquid to the glass jar and cover. The vinegar will keep for several months.
  4. Transfer the pickled rose petals to a clean container. Cover and store in the refrigerator for up to 1 month.