SUMAC PICKLED RED ONION

There’s something downright joyous about whipping up your own pickled red onions at home. They’re ridiculously easy, ready in a snap, and lift any dish from “nice” to “wow” with that bright, tangy crunch. A simple simmer of vinegar, sugar and salt, a few thinly sliced onions and you’ve got jarred magic that keeps in the fridge for ages, perfect for salads, souvlaki or even smashed avo. Toss in a sprinkle of sumac and you’ve just given those onions a zesty, lemony smack that deepens the tang without stealing the show, adding a gorgeous crimson hue and a citrusy, slightly floral complexity that makes every bite sing.

SUMAC PICKLED RED ONION

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SUMAC PICKLED RED ONION 〰️

Time: 10 minutes + overnight to pickle

Serves: 1 large jar worth

3 red onion (very thinly sliced)

1/2 cup white vinegar

1/2 cup red wine vinegar

1.5 cups water

1/2 cup caster sugar

3 tbl sp sumac

1 orange (peels)

Place red onion into a sterilised jar.

Put the rest of the ingredients (except for red onion) into a pot and place on low heat. Cook slowly for five or so minutes and bring in to a high simmer. As soon as a high simmer is hit, pour over your sliced red onions in jar hot and close lid immediately. Place into the fridge for ideally overnight or at least an hour plus.