This weekend I had half the kitchen table covered in rugosa rose petals that I'd washed and set out to dry. Some of them went back into the rose tincture for a double infusion (double strength!); some of them were dried and added to the raspberry rose tea mix I'm working on; and a good number of them were pickled using this recipe from Martha Stewart, for eating on a lovely layered beet salad with yogurt and spiced brown butter.
Pickling rose petals does sound a little twee, I'll admit. But it's actually quite fast, and the results are really lovely. After cleaning your petals, you simply measure them out (gently packing them), then make a brine by gently simmering vinegar, honey, and salt and pour it over your petals. I put a resealable plastic cap on the jar and pop it in the fridge and voila! All set for the summer!