Hibiscus-Pickled Sweet Onions

Recipe by Chef Jet Tila

• 340 g (12 ounces / about 1 large) white sweet onion, thinly sliced
• 240 ml (1 cup) water
• 1 bag Four Leaf Roasters Hibiscus Berry Herbal Iced Tea, enough to strongly brew 1 cup tea
• 120 ml (1/2 cup) rice vinegar
• 50 g (1/4 cup) granulated sugar
• 12 g (2 teaspoons) kosher salt

1. Place the thinly sliced sweet onion in a clean heatproof container.
2. Combine the water, rice vinegar, sugar, and kosher salt in a saucepan and bring just to a boil, stirring until the sugar and salt are completely dissolved. Remove from the heat, add the Four Leaf Coffee Roasters Hibiscus Berry Herbal Iced Tea, and steep until the brine develops a strong hibiscus flavor and deep red color.
3. Strain the hot hibiscus brine directly over the sliced onions, discarding the tea solids. Press the onions down so they are completely submerged.
4. Cool uncovered to room temperature, then cover, label, date, and refrigerate. Allow the onions to pickle overnight for the best flavor and deepest pink-red color. Drain well before serving.