Sumac Pickled Onions Recipe
These onions are a staple in my house. We add them to almost everything, including a basic tuna sandwich!
Ingredients
- 1 red onion, very finely sliced
- ¼ cup red wine vinegar
- 1-2 tsp sumac
- 1 tsp kosher salt
Instructions
- 1
Slice the onion into ¼-inch slices and place them in a mixing bowl. Drizzle with the red wine vinegar, sumac and salt. Mix well and stuff into a jar or container that just holds the onions. Pack them down under the liquid (note: the liquid will release).
- 2
Let sit for at least 20-30 minutes before using.
- 3
They will last in the refrigerator for one or two weeks. Makes about 1 cup,
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Sumac Pickled Onions?
This Sumac Pickled Onions recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 4 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this sumac pickled onions?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.