Name: Hibiscus Pickled Onions
Prep time: 20 min
Ingredients: 8-10 ounces pearl onions (trimmed and paper skins rubbed off. May sub one large red onion); 1/2 cup red wine vinegar; 2 hibiscus tea bags; 3/4 cup water; 3-4 shots tabasco hot sauce (may sub 1/4 tsp red pepper flakes); 1 TB sugar; 1 tsp kosher salt

Need a bright and pungent punch to the taste buds? I gotcha.

Side note: Does loving pickled onions officially make me an adult?

Cause like most brilliant children, I hated ’em growing up. Onions of all kinds were strictly met with a daintily pinched nose and an over-exaggerated “Ewwwwww.”

…And then all of a sudden you’re old and bitter and you love onions because they’re old and bitter too.

So now that I’m ancient and almost thirty — it seems about right that my matured palate lives for that sharp onion bite. ‘Specially when pickled. (Still on the outs with french onion soup, Ima need dentures before touching that crap.)

Using pearl onions is a great decision simply due to the fact that tiny onions are adorable. They look like lil’ baby flower petals swimming in hibiscus juice. Bellies up. And if that’s not precious I dunno what is. The hibiscus tea not only adds that brilliant hue but also a depth of tangy floral flavor.

These hibiscus pickled onions are just my favorite(!)