where the wild things are. pickled rose petals

Below; Greecologies thick tangy yogurt, Dan Finn's maple syrup, wild fennel pollen foraged from the Sonoma Coast, pickled rose petals and a squeeze of lime.

I have been using a lot of rose in my kitchen lately. The smell of wild roses takes me straight back to the summers of my childhood where we spent a few precious days each year in Watch Hill Rhode Island where the shores were thick with rugosa and the air smelled of salt and rose. One of the very old houses I lived in on the Massachusetts Vermont border was surrounded by a thicket of rose. Many different varieties grew together in a tangled mass. I am sure some of them were planted purposefully over the years but by the time we moved in, both the house and the grounds had gone a bit wild. I like to imagine, that over the centuries, some of the women who had lived there were as obsessed with rose as I am and perhaps they used them for tea or cooking or for scents. The house had a long and rich history as the first post office in the town and it was said that the house harbored a spy during The French and Indian wars. Some of its former inhabitants still walked the halls when I lived there, shimmering lightly as they moved furniture and knocked things akimbo in the night. It is no coincidence that when we bought property upstate one of the first things we planted was roses, not perfect long stem roses, but the kind that grow without much care into wild blustering bushes, thick with single petal flowers and thorns. We also rescued roses from a nearby farm that was being leveled and torn down, we call these Edgar’s Roses. Over the years our rose bushes have been good to us and this year is no exception. We never spray them. When using rose for food you always want to make sure they have never been sprayed and are pesticide free.

My most recent rose obsession is a sweetened rose vinegar and pickled rose petals.The recipe is simple and while it seems a bit twee, I promise the pickled petals are the perfect accompaniment to a rich bowl of late summer yogurt or to an early fall pork roast. Make this now while the roses are abundant and summer still hangs at our door. Your fall larder will thank you later. xx

PICKLED ROSE PETALS

2 cups loosely packed rose petals ( use only organic pesticide free roses)

throw in some whole buds, they are very beautiful when pickled.

3 cups white rice wine vinegar (the white rice wine vinegar is sweeter and  less acidic than white wine vinegar, but if you only have white wine vinegar, don't worry just use it)

12 tablespoons of maple syrup ( if you use organic sugar instead of maple your liquid will stay a vibrant pink. Maple has great flavor but turns the liquid a little rose/brown)

6 teaspoons of kosher salt

 

METHOD

Submerge the petals in a bowl of water then drain lightly and lay out to dry  on dish towel. you want to bruise the petals as little as possible.

In a non reactive sauce pan, heat the vinegar, the salt and maple to just a simmer. Turn off and stir until the salt and maple are dissolved. Let cool about 10-15 minutes.

Place the rose petals in a large glass bowl and pour the cooled liquid over the roses. Store in a ball jar in your refrigerator. infuse for a a few days or so before using.The pickle will last for several months.The color will slowly fade and transform over time from a vibrant pink to a dusty brown pink. The pickling liquid will either be a vibrant pink or a brown pink depending on if you use maple or sugar. You can use this sweetened rose vinegar as you would any vinegar and use the pickled petals to accompany roasts or morning yogurt. 

 

SEE MY ROSE PETAL FRENCH TOAST HERE AND MY ROSE PETAL ICE CREAM HERE.

 

 

 

 

chive blossom vinegar.

I feel a little silly posting this, as there is almost nothing to this recipe. In fact it is not much of a recipe at all.

I posted the above photos on instagram yesterday of the chive blossom vinegar I was making. We seem to always have an abundance of Chive Blossoms upstate; in fact most people who grow chives tend to get over run with them! My stepmother was an avid gardener and her herb garden was her pride and joy. This is where I first leaned about Summer Savory and Lovage and all those off beat herbs. At any given time in the summer she would be making up batches of herbed vinegars, which she sold in the winter at craft fairs or gave to friends during the holidays. I guess I take all this craftiness for granted having grown up with it. There was a moment in the eighties when artisan vinegars were all the rage. Chive blossom was no exception. It was always my favorite because of its beautiful pink color. So her is my non-recipe recipe.

; )

Clip Chive Blossoms from the chives just below the head of the chive.

Wash the chive blossoms in cold water and pat dry

Fill any jar approx 1/3 to 1/2 full of blossoms depending on how much vinegar you are making and set aside

You will want to use a glass lidded canning jar so the vinegar will not come in contact with any metal. If you are unable to find glass lidded jars place some doubled up cheesecloth or wax paper between the lid and the jar while screwing it shut.

Weck jars or Le Parfait Super jars work well. You can also order nice jars from Williams Sonoma Agrarian.

Heat the appropriate amount of white vinegar in a non-reactive pot to fill your jar. Keep the flame on med low.

Once the vinegar is heated pour it into the jar and over the chive blossoms.

Let the blossoms rest and infuse the vinegar for about a week in a cool dark pantry or cupboard.

The vinegar will turn a pretty pink over night but leave the blossoms in for about a week to a month. 

We had a root cellar and a pantry in our old house and all vinegars and canned goods went in there for the duration, sometimes a month or so would pass before we got around to straining out the chives but all was well. 

As long as it is cool and dark it should not be a problem if you forget about it for a bit.

 After you strain your blossoms out your vinegar will have a lovely chive flavor.

Pull it out in the middle of winter and start dreaming of summer!

Discard the blossoms and Store your vinegar.

There you have it!

If you want you can experiment with white wine vinegar or apple cider vinegar or some Japanese vinegars; they will all work but the plain old distilled white vinegar will have the prettiest color.

xx

Here are a few links to other chive blossom vinegar posts.

http://food52.com/blog/3592-in-full-bloom-chive-blossom-vinegar

http://leitesculinaria.com/80938/recipes-chive-blossom-vinegar.html

http://www.foodinjars.com/2012/05/recipe-reminder-chive-blossom-vinegar/

 Above photos iphone5