Collect, wash, and chiffonade or chop the petals and place them in a half-pint jar.

Meanwhile, in a saucepan over medium heat add the apple cider vinegar, sugar, and salt. Once dissolved remove from heat and pour over the petals, making sure to stir to prevent petals from sticking.

Let cool, cover, and chill in the fridge for at least 4 hours. Serve on ramen, in spring rolls, or as a delightful snack.