I almost always have a jar of pickled red onions in my fridge. These allow me to add a particular flavor to my dishes, either as toppings or as an ingredient. I use them for salads, I put them on top of beans, ceviches, if I make montaditos with plantains or arepas, I add them to my chili sauces, tacos, pico de gallo, etc. They are very versatile!
There are so many ways to prepare these onions, but my favorite has a special ingredient: hibiscus flowers. I think this ingredient gives them a much more intense color. Also as an option, you can add sugar or dried chilies to give them a sweet or spicy touch, according to your taste..
Ingredients for the pickled onions:
1 large red onion
1 tablespoon of white vinegar (you can replace it with apple cider vinegar or wine vinegar)
Hot water
2 tablespoons dried hibiscus blossoms
Optional: 1/2 tablespoon sugar, dried chilies to taste, pepper balls and even rosemary.
Preparation:
Cut the onion into julienne strips: To begin, peel the purple onion and cut it into thin julienne strips. This will allow it to better absorb the flavors of the pickle.
Prepare the jar: Choose a glass jar with a tight-fitting lid that is large enough to hold the onions. Make sure it is clean and dry.
Mix the ingredients: Place the chopped onions in the jar along with the dried hibiscus flowers. If you decide to add sugar or dried chilies, this is the time to add them as well.
Add the vinegar and hot water: Pour the tablespoon of vinegar over the onions and hibiscus flowers. Then add enough hot water to completely cover the ingredients. The hot water will help the flavors blend quickly and help the onions take on the rich color of the hibiscus flowers.
Let the water cool: Place the lid on the jar and allow the contents to cool to room temperature before storing in the refrigerator. This will allow the onions to better absorb the flavors.
Storage: Once the jar is cool, store it in the refrigerator. The pickled onions will be ready to use in a few hours, but the flavor will intensify even more after a day. You can keep them in the fridge for up to a week and a half.
And that's it! Now you have pickled red onions with hibiscus flowers that you can use to spice up your favorite dishes. Whether in tacos, salads, or any other preparation, these onions will add a unique flavor and beautiful color to your culinary creations. Enjoy them!
I share with you here a video I made for my instagram channel where I show the step by step of this recipe.
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