Minh’s Geranium Pickled Baby Onions

These are not only delicious, but absolutely beautiful, resembling tiny rose petals on a plate.

Makes 1 cup

Ingredients

• 1 cup rice vinegar

• 1/4 cup sugar

• Pinch salt

• 1/2 cup water

• 1/2 cup rose geranium leaves, packed

• 1/4 pound baby red pearl onions, outer skin peeled, and cut in half

Method

• In a 3-quart saucepan over high heat, stir rice vinegar, sugar, salt, and 1/2 cup water until sugar and salt are dissolved.

• Place geranium leaves in the bottom of a clean 16-ounce glass jar.

• Add onions, then pour hot vinegar mixture over onions and geranium leaves.

• The onions will become flavorful within 3 to 4 hours. Keep in the refrigerator, covered, up to 4 weeks.

Food Sources: If you don’t have access to geranium leaves, any edible floral leaf or floral substitute, such as citrus, marigolds, jasmine, and basil flowers, will work. I rely on neighborhood foraging, with permission.

Recipe from porridge + puffs from Minh Phan, via The Urban Forager: Culinary Exploring & Cooking on L.A.’s Eastside, published by Prospect Park Books.