Pickled Rosebuds - cooking recipe

Ingredients

rosebuds to fill a pt. jar (baby rosebuds best)
1/2 c. sugar
2 c. white vinegar

Preparation

Place washed buds in the jar.
Dissolve the sugar in the vinegar over heat and fill the jar to the top.
Seal and store in the cupboard for about two weeks before using.
Serve with crab, lobster or chicken salad sandwiches.
Makes 1 pint.