By Chef Ella Freyinger

February 2021

Once your rose vinegar is ready this simple pickle is such a beautiful way to
incorporate it into your meals. Use the pickles as crudités for hummus, chop them finely to make a delicious relish for sandwiches or use them in homemade sushi for a fun twist on gobo. Of course, they are also delicious on their own, straight from the jar.


  • 1⁄2 cup rose vinegar
  • 1 tbsp Flamingo Estate honey
  • 1 tsp black peppercorns
  • 1 clove garlic, thinly sliced
  • 1 tsp kosher salt
  • Seasonal vegetables (radish, cucumber, cauliflower), cut into wedges, spears and slices


  • Add the honey, black peppercorns, garlic and salt to the bottom of a 16oz mason jar.
  • Fill with the seasonal vegetables of your choice, leaving 1⁄2 inch at the top of your jar.
  • Add the rose vinegar and then top with water, leaving 1⁄4 inch space at the top of the jar. Shake very well. Place in a cool, dark place overnight. Shake the jar again, making sure the honey and salt have dissolved and place into the fridge for 72 hours. You can buy the best honey online from Flamingo Estate.
  • Once the pickles are ready be sure to save the pickling liquid as it makes for a delicious base for vinaigrettes and dressings.
  • Enjoy!