Hibiscus Pickled Red Onions

A tangy twist on pickled red onions hibiscus pickled red onions made with red onion, vinegar, sugar, and hibiscus add a pop of flavor to tacos, tostadas, or nachos.

Hibiscus pickled red onions make me happy, tangy, vibrant, crunchy they add a little burst of flavor to my dishes. I top my fajita tacos with them, over ground beef tostadas and pile them high on my oven baked nachos.

They are so good.  

One day I decided to add a handful of dried hibiscus flowers to the mix and Holy yumminess.

Hibiscus adds another dimension of flavor to the pickled red onions. The red onions soak in all gorgeous ruby red hibiscus color. 

Pickling raw onions transforms pungent to tangy, crisp creating the perfect condiment.

INGREDIENTS NEEDED TO MAKE THIS RECIPE

red onion, thinly sliced with a knife or mandolin

water

distilled white vinegar

sugar – you can also use honey or agave

 salt

 dried hibiscus flowers – find hibiscus (flor de Jamaica) in the produce area or spice aisle. Learn more about hibiscus here.

HOW TO MAKE PICKLED RED ONIONS

Place thinly sliced onions in a large bowl.

Place water, vinegar, sugar, salt, and hibiscus in a saucepan, bring to a boil.

Carefully strain over onions, allow to steep/cool for 1 hour.

Once cool, place in canning jars, cover, and place in fridge to chill for 2 hours.

Serve over tacos, tostadas, or nachos.

Store in fridge for up to two weeks.

VARIATIONS OF THIS RECIPE

Feel free to a add a sliced jalapeno to the saucepan or red pepper flakes for a spicy version.

Substitute honey or agave for sugar in this recipe.

white or yellow onion work as well for this recipe.

I store my pickled onions in a canning jar, you can store them in plastic container or glass as long as it has a lid and onions remain submerged in pickling liquid.

SERVING SUGGESTIONS FOR PICKLED RED ONIONS

Carne Asada Nachos

Pozole 

Sopes

Huaraches

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Hibiscus Pickled Onions

A tangy twist on pickled red onions hibiscus pickled red onions made with red onion, vinegar, sugar, and hibiscus add a pop of flavor to tacos, tostadas, or nachos.

Author: Vianney Rodriguez

Ingredients

• 1 large red onion thinly sliced
• 4 cups water
• 1 cup distilled white vinegar
• 1/4 cup sugar
• 3 teaspoons salt
• 1/4 cup dried hibiscus flowers

Instructions

1. Place thinly sliced onions in a large bowl. Place water, vinegar, sugar, salt, and hibiscus in a saucepan, bring to a boil.
2. Carefully strain over onions, allow to steep/cool for 1 hour.
3. Once cool, place in canning jars, cover, and place in fridge to chill for 2 hours.
4. Serve over tacos, tostadas, or nachos.
5. Store in fridge for up to two weeks.