pickled sumac red onions
If, in the past year, you’ve:
Grown your own scallions
Attempted to make sourdough starter
Baked banana bread every weekend
then you can 100% pickle your own onions. This recipe follows a 1:1:2 ratio for sugar:vinegar:water, so it’s pretty easy to adjust based upon how many pickled onions you like. Plus, it’s versatile, so you can pickle any vegetable using the same method – cauliflower, carrots, shallots, peppers, you name it (I would just sub white wine vinegar instead of the red wine vinegar). Tangy, acidic, bright pops of pickled yumminess. Yum.
INGREDIENTS
1 large red onion
1 tbsp. sumac
1/2 cup sugar
1/2 cup red wine vinegar
1 cup water
DIRECTIONS
Peel your red onion and cut in half, lengthwise. Slice onion into thin slivers; place in a medium bowl and, using your hands, toss thoroughly with sumac. Place onions into a clean, glass jar (preferably with a screw-top lid).
Pour sugar, red wine vinegar, and water into a small saucepan and bring to a simmer over medium heat, stirring until sugar dissolves. Pour pickling liquid over onions in jar, then seal and refrigerate for at least 3 days.
store: in the fridge for…a long time.
diet: vegan, dairy-free, gluten-free
eat it with: braised lamb or chicken skewers, on top of tacos, or on avocado toast with feta and extra sumac.
