While they are commonly used to add an aesthetic appeal to dishes, did you know that you can also preserve their edibility? Pickling flower petals is a thing that not many people may know. All edible flowers are good enough for pickling, and each has its distinct taste that goes well with other food.

How To Pickle Flowers

A pickled flower is quick and an easy thing to do but needs quite some patience. You must wait a few weeks to allow the flavor to intensify as it ferments before you can use it.

Ingredients:

• 1 cup edible flower buds or petals

• 1 cup light vinegar (rice, apple cider, or white wine vinegar)

• 1 tbsp. sea salt

• 1 tbsp. sugar (or honey)

• Rinse the flowers and pat them dry carefully to avoid bruising the petals.

• Simmer vinegar, sugar, and salt until dissolved. Let the brining solution cool down.

• Fill a mason jar with the flowers then pour in the brine and cover it tightly.

How To Store Pickled Flowers

You can store pickled flowers by letting them sit in a dark place or in the refrigerator for at least a week. Pickled flowers can last for up to a year in the refrigerator. However, they tend to lose their colors over time, and you may want to use them before they do.