500g bourbon rose syrup
100g lemon juice
10g malic acid
- Place bourbon rose syrup, bourbon, and lemon juice in a 2 quart cambro and stir together
- Add the rose petals, and push the rose petals to submerge in the syrup.
- Transfer the open container to a cryovac machine and pull a full vaccuum, stopping the machine if the liquid threatens to boil over the sides of the container.
- Store the rose petals in the pickling liquid.