This is a component of a Mexican recipe that Yotam Ottolenghi developed with one of his test kitchen chefs, Ixta Belfrage. I have never tasted such well balanced, flavorful pickled red onions. They are perfect for Mexican or Tex-Mex recipes with the addition of shaved lime peel and hibiscus flowers. Hibiscus flowers are a popular ingredient in Mexican cuisine as they prosper in the climate and add color and a tart flavor to many recipes. I have used them in teas, a barbecue sauce and a syrup in a vodka tonic.
Such a pretty color from the hibiscus flowers – I made quesadillas and the pickled onions were a special condiment to add.
Besides the pickled red onions I added salsa, grilled chicken breast pieces, sauteed green pepper and cheese!
Delicious on a black bean burger with lettuce, tomato, slice of cheese and some pickles! Many sandwiches such as pulled pork, chicken or beef, even a hotdog or grilled cheese would benefit. They are so much more interesting that raw onions. They are also great accompaniments to Indian meals.
Forget the relish and other condiments…
The pickled red onions were just one of the “fixins” for these cheese tamales – chile oil, salsa roja, avocado salad and the tamales were the other components!
There are more than 100 plant-based recipes in this co-authored cookbook by Yotam Ottolenghi and Ixta Belfrage. Their approach to vegetables breaks down the fundamentals of cooking into 3 key elements: process, pairing and produce. Process shows techniques such as charring and infusing; pairing brings out new depths of flavor in vegetables with sweetness, fat, acidity, or chile heat and third – learn to identify the produce that has the inate ability to make dishes shine. Ottolenghi Flavor: A Cookbook (2020)
Hibiscus Pickled Red Onions
- 1/2 cup white wine vinegar
- 2 tsp. super-fine sugar
- 3 tbsp. (dried) hibiscus flowers
- finely shaved peel of 1 lime using a cheese planer
- 1 garlic clove, skin on, roughly crushed with the flat side of a knife
- 1 red onion, finely sliced
- 1/2 tsp.table salt (I used fine grind sea salt – see comment)
In a medium bowl, combine the vinegar, sugar, tea, lime peel, garlic, red onion and salt. Allow to pickle for at least 2 hours or up to overnight.
Stir, every now and then, turning to cover all the onion slices. Be sure the hibiscus flowers are soaked in the vinegar to get that pretty red color.
COMMENT: Yotam uses table salt or flaky sea salt in the recipes in Flavor. I was happy with what I used…
Recipe by cookingwithauntjuju.com
The ingredients…
Dried hibiscus flowers…
I found that a cheese planer works the best to minimize the pith which can be bitter and change the flavor of the onions…
Useful tools: herb/tea bag to hold the hibiscus flowers, cheese planer, santouko knife to cut thin onions, and I like to use my meat pounder to smash the garlic (not a knife)
Just starting to marinate the onions (for at least 2 hours)
Pickled Onions are a special treat. Their flavor adds a spark to any dish, in my opinion. 💥
With the flowers and lime peel they add a special flavor to Mexican dishes 🙂
Yumolicious. 🌼🍃
I love pickled onions with just about everything and the hibiscus leaves in this recipe add a beautiful rich color and extra flavor. I have usually had them as a condiment on sandwiches, but I like the suggestion of using them in a chicken quesadilla – great idea!.
These are so good Terri and perfect for any Mexican meal. The color is vibrant and the taste is smooth, not too tangy or sweet 🙂
The addition of hibiscus and lime zest is a great idea! 🙂
Thanks – delicious layer of “flavors” 🙂
The quesadillas look sooooo good! I will have to try these onions next time I make some.
Thanks – I love them! You can buy hibiscus tea bags or get bigger quantities of the dried flowers on Amazon 🙂
You’ve hit on one of the rare things I don’t care for: hibiscus. But I adore pickled red onions, and I’m sure I could find a way to make this work for me.
I understand completely – I don’t like mushrooms and that is a common ingredient! The tartness of the hibiscus (besides the beautiful color it gives recipes) and the lime peel seem to balance out nicely – for me anyways. Besides I am a gardener who loves, loves edible flowers and I use to grow them too 🙂
We do love pickled onions and the hibiscus is totally new to me. Will have to try the recipe. Thanks for sharing it.
Give it to Ottolenghi or maybe it was Ixta to come up with Hibiscus. I have a big bag and use the dried flowers mainly in tea. The flower gives the onions a beautiful pinkish/red color 🙂
i do love pickled onions. how interesting to add hibiscus flowers. i’ve had the syrup which gives drinks a lovely colour.