Bourbon-Rose Pickled Rose Petals

500g        bourbon rose syrup

50g          bourbon

100g        lemon juice

10g          malic acid

Rose petals

1. Place bourbon rose syrup, bourbon, and lemon juice in a 2 quart cambro and stir together
2. Add the rose petals, and push the rose petals to submerge in the syrup.
3. 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.
4. Store the rose petals in the pickling liquid.