Description

This vibrant Pickled Red Onion recipe features thinly sliced red onions marinated in red wine vinegar, sumac, kosher salt, and fresh herbs. It’s a quick and easy condiment that adds a tangy, slightly tart, and herbaceous flavor to salads, sandwiches, grilled meats, and more. Ready in just over an hour with a short refrigeration time, it’s perfect for enhancing any dish with a zesty crunch.

Ingredients

Pickled Red Onion

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

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Instructions

Combine the ingredients: In a medium bowl, combine the thinly sliced red onion with red wine vinegar, sumac, kosher salt, fresh parsley, and fresh mint, ensuring all ingredients are evenly distributed.
Toss everything together: Use your hands to gently toss and massage the onion mixture to help the flavors meld and soften the onion slightly.
Let it sit: Cover the bowl and refrigerate the mixture for 30 minutes to 1 hour to allow the onions to pickle and absorb the tangy, herbaceous flavors fully.
Serve: Use the pickled onions immediately as a topping or condiment, or transfer to a tightly sealed jar and store in the refrigerator for up to one week.

Notes

For a milder onion flavor, slice the onions as thinly as possible.
Sumac adds a lemony, tart flavor—if unavailable, a squeeze of lemon juice can substitute, though it changes the flavor slightly.
This pickle is great on tacos, salads, burgers, grilled meats, or as a tangy addition to charcuterie boards.
Store in an airtight container in the refrigerator to maintain freshness up to one week.
Adjust the salt and vinegar quantities to taste depending on preferred acidity and saltiness.