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Sauces & Seasonings
16 oz Jar
10 minutes
5 minutes
Chef Tam Gilbert
1 cup water
½ cup rice wine vinegar
¼ cup sugar
1 tablespoon salt
2 tablespoons Pickling Spice
½ cup dried Jamaica Hibiscus Pod
Finely sliced red onions (enough to pack a 16 oz jar—about 3 medium onions)
Fill a 16-ounce jar with finely sliced red onions.
Combine water, rice wine vinegar, sugar, salt and pickling spice in a small saucepan and bring to boil, stirring ingredients until the sugar is dissolved.
Add dried hibiscus and steep for 5 minutes.
Strain liquid into a pitcher to remove pickling spice and hibiscus.
Pour hot liquid into the jar of red onions and cool to room temperature.
Use right away or store in the fridge for 24 hours to get the best color. It keeps for up to 2 weeks!
If you love the taste and look of quick pickled red onions, you’ll love the extra vibrant pink color that comes about when you add our dried Jamaica Hibiscus Pop to our Pickling Spice mix. Dried hibiscus has a tangy, cranberry-like flavor with tropical notes that blend beautifully with a sweeter pickle brine. What you get is a bright pink pickle with great crunch and the sweet and salty flavor you crave.
