Recipe

Hibiscus Pickled Onions Are a Surprising Fall Specialty 

A New Orleans chef on how to make the most of the hibiscus in your garden

A mason jar with pickled red onions

Photo: Julia Dinauer


Peachy-pink and soft yellow roselle hibiscus blooms evoke images of summertime and tropical beach views, but when fall arrives and the hibiscus flowers start to wither, that’s when the good stuff happens. Just ask Amarys Koenig Herndon, a chef and co-owner of New Orleans’ Palm&Pine, who grows and harvests hibiscus in her French Quarter courtyard, often incorporating it into her ever-evolving seasonal menu. “Hibiscus is a foundational pantry ingredient,” she says.

photo: Courtesy of Palm&Pine
Amarys Koenig Herndon and her husband and business partner Jordan Herndon.


photo: Julia Dinauer

Multiple types of hibiscus are edible, but Hibiscus sabdariffa—an okra cousin native to Africa, also called roselle, Jamaica sorrel, red sorrel, and Florida cranberry—is the one most commonly used in Southern kitchens. The edible part of a roselle is the calyx, the red, leaf-like structure that protects the flowers and bud. In October and November, a few days after a roselle bloom has faded, the calyx will appear “waxy” and “fruit-like,” Herndon says, signaling that it’s ready to be harvested.

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While Herndon often integrates fresh hibiscus into salsas or uses it as a garnish, it becomes much more versatile once dried. To dry your own, wash the calyces, then peel the pointy bases from the seed pods and any petal remnants. Leave them lying flat in the sun for a few days until they have dried out entirely, or pop them in the oven on its lowest setting for two to three hours. (For an even faster shortcut, you can find pre-dried hibiscus in your local grocery store or on Amazon.) Herndon fell in love with hibiscus teas as a child and now, at Palm&Pine, she features roselles in everything from jams to cocktails to sorbets. One particular fall favorite: her hibiscus pickled onions recipe, made to enhance any sandwich, avocado toast, or charcuterie board


Ingredients

  • Hibiscus Pickled Onions (Yield: 2 Quarts)

    • ⅓ oz. (or about 2 tsp.) dried hibiscus

    • 2 cups water

    • 3 onions, julienned or sliced (Herndon likes to use white onions for their sharp flavor and crisp texture)

    • 2 cups distilled white vinegar

    • 1 stick canela (Mexican cinnamon), broken or smashed

    • 6 whole allspice berries

    • 1 tbsp. Mexican oregano

    • ¼ cup sugar

    • 1 tbsp. salt

    • 1 jalapeño, sliced


Preparation

  1. Add water and hibiscus to a pot and bring to a simmer for 5 minutes. Set aside and steep for 10 more minutes. Place onions in a heat-resistant container (like a Mason jar), leaving plenty of empty space for the liquid. In a 2-quart pot, combine remaining ingredients, then strain hibiscus liquid into the pot. Bring to a boil, then reduce to a simmer for 3 to 5 minutes. Pour hot liquid over onions and let cool to room temperature before placing in the refrigerator to chill.


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