Hibiscus Pickled Red Onions

5 from 1 vote

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.

Prep Time5

Cook Time5

Total Time10

Course: lunch

Cuisine: American

Servings: servings

Calories: 61kcal

Author: Mike Cleavenger

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.

Nutrition