Everyone loves a good pickled onion condiment and this one has a fun lemon/sumac twist! While Sumac is most commonly used in Middle Eastern cooking, its tart lemony taste makes its culinary uses almost limitless. Sumac also helps give these onions a bight magenta pink color - just as fun on the eyes as delicious to eat!
Sumac Marinated Red Onions
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Tangy & tart with a citrus twist, these pickled red onions are a snap to make. They go great on fish tacos, gyros, on hummus platters, in sandwiches, or on top of spicy chorizo risotto. They last up to two weeks in the fridge so make a large batch and enjoy them throughout the week on all types of dishes.
1 med-large red onion
1 TBS Sumac
2 TBS fresh squeezed lemon juice
1/2 C Lambrusco Red Wine Vinegar
3 TBS Greek Koroneiki Olive Oil
1/2 tsp fine sea salt
Finely slice lengthwise the red onions. Place all ingredients in a bowl and let marinate for minimum 4 hours. Transfer to an airtight container and store in the refrigerator up to two weeks.