Pickled Red Onion with Sumac, Parsley, and Mint Recipe
This Pickled Red Onion recipe offers a vibrant, tangy, and herbaceous side condiment featuring thinly sliced red onions marinated in red wine vinegar, sumac, kosher salt, and fresh herbs. Perfect for adding a zesty crunch to salads, sandwiches, or grilled dishes, it requires minimal preparation and benefits from a quick refrigeration to develop its signature tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 serving
- Category: Condiment
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Pickling Ingredients
- 1 large red onion, halved and thinly sliced
- 1/2 cup red wine vinegar
- 3 tablespoons sumac
- 1 tablespoon kosher salt
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
Instructions
- Combine the ingredients: In a medium bowl, combine the thinly sliced red onion with red wine vinegar, sumac, kosher salt, finely chopped fresh parsley, and finely chopped fresh mint to start the pickling process.
- Toss everything together: Using your hands, gently toss and massage the mixture to ensure the onion slices are evenly coated and the flavors start to meld.
- Let it sit: Cover the bowl and refrigerate the mixture for 30 minutes to 1 hour to allow the onions to soften slightly and absorb the tangy, herbaceous flavors.
- Serve: Use the pickled red onions immediately as a flavorful condiment or transfer them to a tightly sealed jar and store in the refrigerator for up to 1 week.
Notes
- Use thin slices of onion to allow quick absorption of the marinade and optimal texture.
- Sumac adds a lemony tang; if unavailable, a splash of lemon juice can be used as a substitute.
- Fresh herbs like parsley and mint provide a fresh, bright flavor complementing the acidity.
- Store in an airtight container to maintain freshness up to one week.
- Perfect as a topping for tacos, salads, grilled meats, or sandwiches.
