These rose pickles are a delicate twist on classic cucumber pickles, infused with dried rose petals and traditional pickling spices. The result is something bright, crisp, and slightly unexpected: fresh cucumber flavor layered with a gentle rose water floral note that feels made for summer.

They’re beautiful in a jar, but even better on a plate.

What Are Rose Pickles?

Rose pickles are a floral variation of traditional cucumber pickles made by adding dried rose petals or culinary rose into the brine. The rose doesn’t overpower the pickle instead, it softens the edges of the vinegar and spices, adding a subtle aroma that feels light, fresh, and almost tea like.

Think of them as classic pickles, but with a garden twist.

Ingredients for Rose Pickles

This recipe keeps things simple and balanced so the floral note can shine without overwhelming the brine.

You’ll need:

• Fresh cucumbers (sliced or spears)
• White vinegar or apple cider vinegar
• Water
• Sea salt or pickling salt
• Sugar (optional, for balance)
• 2 tablespoons dried rose buds
• 2 tablespoons crushed red pepper
• 2 teaspoons peppercorns
• 2 teaspoons mustard seeds
• 2 teaspoons coriander seeds
• 2 tablespoons bay leaves
• 1 tablespoon whole cardamom
•  1 tablespoon dried ginger

Spiced Rose Pickles

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Spiced Rose Pickles are a bold, beautifully balanced twist on a classic. Crisp, fresh cucumbers are infused with delicate floral notes of rose, which works so well you won’t believe you haven’t tried it before. The flavor is contrasted by a vibrant blend of spices that add just the right amount of heat and complexity. The result is aromatic, slightly tangy, and super satisfying.

Print Recipe

Prep Time:10 minutes mins

Cook Time:10 minutes mins

Resting time in the fridge:5 days d

Equipment

• 2 16 oz jars jar
• medium sauce pan

Ingredients

• 8 to 10 pickling cucumbers
• 4 garlic cloves halved
• 1 small onion quartered
• 2 cups water
• 2 cups apple cider vinegar
• ¼ cup cane sugar
• 2 tablespoons sea salt
• 2 tablespoons dried rose buds
• 2 tablespoons crushed red pepper
• 2 teaspoons peppercorns
• 2 teaspoons mustard seeds
• 2 teaspoons coriander seeds
• 2 tablespoons bay leaves
• 1 tablespoon whole cardamom
• 1 tablespoon dried ginger

Instructions

• Prepare your cucumbers. There is no right or wrong here. Leave them whole if desired. Slice them lengthwise into quarters to make spears, like we did.
• Prepare the jars for pickling! Divide the cucumbers among 4 8-ounce or 2 16-ounce jars, divide pickling spices evenly and accordingly to jars used.
• Make the brine. Heat the water, apple cider vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve. Let cool for several minutes.
• Make your pickles: Pour brine over the prepared spices and cucumbers in the jar. Set aside to cool to room temperature, then add an airtight lid, and store the pickles in the fridge.

Notes

Pickle spears will start to pickle after two days. Let them sit for at least five for most flavor. Best
flavor will begin to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day. Store
in the fridge for several weeks. They get better as time passes. To ensure they have good
flavor, wait 5 to seven days to try.

Nutrition

Serving: 1pickle

Servings: 16 pickles

Author: sarah

Final Thoughts

These rose pickles are a reminder that even the simplest foods can feel a little more magical with the right seasonal touch. Ever since I saw those original Pam Anderson rose pickles, I knew I had to try and was delighted!