Sumac Pickled Red Onions
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.
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.