Hibiscus Balsamic Pickled Red Onions

Pickling is so easy. Fresh veggies, in this case red onions, sliced thin along herbs sit in barely boiled water plus vinegars and the result is wonderful. This can go on a charcuterie board or in a salad. Delicious by themselves and add a light, freshness to wherever they go. 

Blood Orange Olive Oil

Hibiscus Balsamic Vinegar

Ingredients

1 large red onion, very thinly sliced
½ cup Hibiscus Balsamic Vinegar
¼ cup rice vinegar or white wine vinegar
½ cup hot water
1 tsp sea salt

Optional:
fresh ginger slices
lime peel
peppercorns
tiny pinch chili flakes

Instructions

1. Combine, Hibiscus Balsamic Vinegar, secondary vinegar, hot water and salt and heat. Do not boil aggressively or you'll mute the floral notes.
   
2. Place onions into a glass jar.
   
3. Pour warm brine over onions until submerged.
   
4. Let sit for 30–60 minutes minimum, overnight is ideal. The onions become this gorgeous jewel-toned magenta.