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 onion slices with vinegar, sumac, salt, parsley, and mint.
- Toss everything together: Use your hands to toss everything together, massaging gently.
- Let it sit: Cover and refrigerate for 30 minutes to 1 hour.
- Serve: Use immediately or store in the fridge in a tightly covered jar for up to 1 week.
Notes
- Switch it up: If you don’t have a red onion on hand use a white or yellow one.
- Vinegar: I prefer red wine vinegar for this recipe, but you can use white wine vinegar as well. The flavor might be a little sharper and the color won’t be as bright, but the pickled onion will still taste amazing
