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How to make hibiscus pickled onions

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.