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

Cook Time:10

Resting time in the fridge:5

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: pickles

Author: sarah