Hibiscus Pickled Red Onions
Making hibiscus pickled red onions is a sweet and tangy way to flavor burgers, salads, and more. I will show you how to make pink pickled onions using hibiscus flowers.
Servings: 8 servings
Calories: 61kcal
Ingredients
- 1 large red onion or two small red onions
- 2 garlic cloves
- ½ teaspoon black peppercorns
- 1 cup red wine vinegar
- 1 cup water
- ⅓ cup honey
- ¼ cup hibiscus flowers dried
- 1 tablespoon sea salt
Instructions
- Peel and thinly slice red onions using a mandoline or knife.
- Fill a 16-ounce mason jar with sliced onions. You may need to press the onions down to fit them all in.
- Place garlic cloves and peppercorns into the mason jar.
- In a small saucepan combine red wine vinegar, water, honey, salt, and hibiscus flowers. Bring to a simmer for a couple of minutes. Turn off the heat and let the hibiscus steep for 5 minutes.
- Strain out the hibiscus flowers using a fine mesh strainer. Pour the pickling liquid over the red onions into the glass jar.
- Secure the mason jar with a lid and refrigerate for 24 hours.
Notes
- Practice knife safety when using a knife or mandolin.
- You can use large or small mason jars. I used a large 16-ounce jar in this recipe.
- Adjust the amount of honey, depending on how sweet you want your onions.
- Use a non-reactive glass container for pickled onions.
- Soak onions in ice water for 10 minutes to remove the bitterness.
- For tangy pickled onions, reduce the amount of honey in this recipe.