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.
  • Once the pickles are ready be sure to save the pickling liquid as it makes for a delicious base for vinaigrettes and dressings.
  • Enjoy!