If, in the past year, you’ve:

1. Grown your own scallions

2. Attempted to make sourdough starter

3. 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.