Sumac Pickled Red Onions

These Sumac Pickled Red Onions are a bright, citrusy twist on the classic condiment. Red wine vinegar gives them a deep, punchy backbone, while sumac adds a lemony lift that makes the onions taste fresher and more complex than standard quick pickles. They come together in minutes and keep their crisp texture for days, making them an easy flavor upgrade for almost anything you cook.

Use them anywhere you want a hit of acidity or a pop of color: pile them onto tacos, grain bowls, roasted vegetables, grilled meats, or shawarma‑style chicken. Spoon them over avocado toast, tuck them into sandwiches, layer them onto burgers, or scatter them across salads for instant brightness. They’re also incredible on rich braises, or anything creamy that needs contrast. Once you have a jar in the fridge, you’ll find yourself reaching for them constantly.

Sumac Pickled Red Onions

Quinn Alt

Quick, citrusy Sumac Pickled Red Onions made with red wine vinegar, kosher salt, and sumac. Bright, crisp, and ready in an hour. Perfect for tacos, bowls, sandwiches, salads, and roasted meats.

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Prep Time 10 minutes mins

Rest Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Basics

Ingredients

  

• 1 large red onion
• 1 cup red wine vinegar
• 1 tsp kosher salt
• 1 tsp sumac

Instructions

 

• Pour the red wine vinegar into a mason jar or other sealable container.
• Add the kosher salt and sumac, then stir until the salt is fully dissolved.
• Peel the red onion, cut it in half from stem to root, and slice it thinly using a mandolin or knife.
• Add the sliced onion to the jar, close the lid, and shake to distribute everything evenly.
• Let the onions sit for 1 hour at room temperature before serving, or refrigerate for up to 1 week.

Keyword Pickled, Red onion, Sumac