Rose petal vinegar

Name: Rose petal vinegar
Total time: 14 d 10 min
Yield: ± 500 ml
Ingredients: 2 large handfuls of creamy white petals (± 30 g); 500 ml white wine vinegar or cider vinegar (5 %); 1 tsp honey (optional)

Updated on 9 October 2026

Makes: ± 500 ml
Time: 10 min + 2 weeks steeping
From: Burnet rose

Ingredients

2 large handfuls of creamy white petals (± 30 g)
500 ml white wine vinegar or cider vinegar (5 %)
1 tsp honey (optional)

Method

Shake the petals to remove insects and pat them dry.
Put them in a clean, sterilised jar and pour the vinegar over until the petals are completely covered.
Close with a plastic lid, or put baking paper between the jar and a metal lid, as vinegar attacks metal.
Leave to steep for 2 weeks in a light place, shaking now and then.
Strain the vinegar through a fine cloth and pour it into a clean bottle. Stir in the honey if you like.

Storing: A year in a cool, dark place. Lovely in a vinaigrette, over a fruit salad or with cooked beetroot.