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  Pickled rosebuds
 
Yield: 1 Servings
 
40 Baby rosebuds      1/2 c Sugar
2 c White wine vinegar
 Was the rosebuds well. Place rosebuds in a 1-quart jar. Combine sugar and vinegar; pour over rosebuds. Seal with paraffin and store in warm dark place for about one month. Buds may be used in salads or with sandwiches.

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