Pickled Red Onions with Nettles, Hibiscus & Rosehips
Ingredients
- 2 cups sliced red onion
- ½ cup apple cider vinegar
- ½ cup strong hibiscus & rosehip tea (steeped and strained)
- ½ tablespoon sea salt
Per Jar Add-ins
- 4 tablespoons fresh or dried stinging nettles
- 4 tablespoons onion or leek tops (optional)
- 1–2 cloves garlic, minced
- 1 teaspoon whole black peppercorns
- ¼ teaspoon chili flakes (optional)
Instructions
- Prep the Jar:
Wash and dry a clean pint-sized glass jar with a lid. - Make the Brine:
In a small saucepan, combine the apple cider vinegar, hibiscus-rosehip tea, and sea salt. Gently heat until warm and the salt is dissolved. - Pack the Jar:
Add garlic, peppercorns, chili flakes (if using), onion tops (if using) and nettles to the bottom of the jar.
Add the sliced red onions, packing them gently but firmly so they stay submerged. - Add the Brine:
Pour the warm brine over the onions and herbs until fully covered, leaving about ½ inch of space at the top. - Seal and Store:
Seal the jar with a lid. Let it cool to room temperature on the counter, then refrigerate. - Cure Time:
Let the pickles sit in the fridge for at least 2 weeks for the flavors to blend. Best enjoyed after 30 days.
Recipe by Faye Sofranko
Farm Chef Faye is a culinary educator and certified Master Food Preserver with the Clackamas County Extension Office, who specializes in seasonal food preservation, culinary herbalism, food as medicine, and food sovereignty. Faye’s cooking is rooted in scratch-based techniques, a deep reverence for seasonal abundance, and a commitment to harvesting and preparing food in relationship with the land through practices of reciprocity.