This vinegar is perfect with goat's cheese, fish, tomatoes with a bit of sea salt, or over strawberries. Simple to make and only two ingredients! It takes on a vibrant pink colour if you use darker rose petals.

Preheat the oven to 225°F. Wash a large glass jar with a fitted lid in hot, soapy water. Place the jar, upside down, into the oven until dry for about 10 minutes. Carefully retrieve the jar from the oven and set, right side up, on a clean work surface. Let cool completely.

Once the jar is completely cool, add the rose petals and vinegar. Seal the jar and let it sit in a cool, dark place for 3-4 weeks. The vinegar will take on the colour and aroma of the rose petals.

Set a fine mesh strainer over a bowl or large measuring glass. Strain the vinegar (reserve the petals), then return the liquid to the glass jar and cover. The vinegar will keep for several months.

Transfer the pickled rose petals to a clean container. Cover and store in the refrigerator for up to 1 month.