We wanted to do a spring recipe series leading up to one of our favorite celebrations - Cinco de Mayo! We will be doing a 5-part series and are kicking it all off with a showstopper that looks stunning on any table and is perfect for topping tacos, sandwiches, or salads! These vibrant, bright pink pickled onions are the perfect little pop of acid and crunch to top off almost anything - or eat them right out of the jar - no shame!

If you have never tried a quick pickle this is the perfect place to start, easy to put together and made with only a handful of ingredients. The sweet, acidic brine plays perfectly with the natural peppery heat of red onion and hibiscus lends tang and a bright pop of pink. It is colorful, quick and can keep in the fridge for weeks.

Ingredients:

• 2-3 Small Red Onions

• 1 1/2 Cup Boiling Water

• 3-4 Hibiscus Tea Bags

• 1/2 Cup Red Wine Vinegar

• 2 Tbs Honey

• 1 tsp Sea Salt

• 5 Dried Clove Buds

• 1 Stick of Cinnamon - cracked into two or more pieces

• 1 tsp Black Peppercorns

To start you will need to thinly slice red onion totaling about a cup and a half. I like to select 2 or 3 small red onions over one large one, the layers are usually thinner making for a more even pickle. Thinly and evenly slice your onion into half-moon strips, then place into your jar for pickling. I like to use mason jars, but any heat safe, glass container with a lid will do just fine.

Once your onion is sliced and set aside it is time to make your brine. This quick pickle relies on a hot brine solution to help cook the onion and preserve the color. In a small saucepan bring your water to a low boil, add your hibiscus, honey, salt, and aromatics (clove, cinnamon and peppercorns). Allow to simmer gently for two to three minutes before pulling from the heat. The brine should be an intense pink or red color and have a pleasant tart flavor from the hibiscus. Once the bubbling has stopped, remove the tea bags and add red wine vinegar, mix well to combine.

Pour over your onions until they are completely covered in the brine and allow to cool some before chilling in the refrigerator. These bright beauties will be ready to eat almost immediately. You may store in the fridge for 2+ weeks, ready to enjoy anytime! It is really that easy to make your own pickled onions at home!

Enjoy!

Flouwer Co.