A simple, tasty pickle recipe made with Florida betony tubers and roselle (the edible calyxes of the Hibiscus sabariffa plant).
Clean Florida betony tubers and place them vertically into a 3/4 pint wide-mouth canning jar (1.5 cups or 12 ounces). You want the ends of the tubers to be covered by brine, so cut them to size if they're more than 1/2" from the surface of the jar.
Next you're going to figure out the exact volume of brine needed. Pour water in the jar (with tubers in) to the fill level, or about 1/2″ below the lid. Then pour the water out of the jar into a measuring cup. This is the amount of brine you’ll need to make, so you’ll then make a 50/50 mix of water and vinegar.
Temporarily remove the tubers from the canning jar and put flavoring ingredients into the bottom of the canning jar (coriander, fennel, garlic, salt). Put tubers back in. This helps hold the secondary ingredients in the bottom of the jar during pickling.
Put hibiscus calyxes, vinegar, and water into a small saucepan over medium high heat WITH THE LID ON to prevent water loss.
Bring brine to a boil, then cook for an additional 3-5 minutes. Now the brine should be bright red in color! Immediately pour the hot brine (with hibiscus calyxes included) over your betony pickles and carefully screw the jar lid on to avoid burning your fingers.
Let your Florida betony pickles cool to room temperature before storing them in the fridge. Let sit in fridge for 24 hours before eating. The longer they sit, the more red color they'll absorb. These pickles can store in your fridge for up to 2-3 months.
Florida betony pickles with hibiscus roselle https://www.tyrantfarms.com/recipe-florida-betony-and-hibiscus-pickles/