Pickled Onion

15 Minutes

〰️

15 Minutes 〰️

Ingredients

• 2 medium red onions, thinly sliced

• Juice of 2 large lemons

• 1 Pinch of salt

• 1 teaspoon sumac (optional)

Method

Prepare the Onions: Peel the red onions and slice them thinly. For a more uniform texture, use a mandoline slicer, but a sharp knife works just fine. In a bowl place the sliced onions, squeeze the lemon juice on top and a pinch of salt as well as the sumac (If using) . Using your hands massage the lemon and onion together for a few seconds.

Let It Sit: Allow the onions to sit at room temperature for at least 15 minutes. For a more intense pink colour , you can refrigerate the onions and let them pickle for several hours or overnight.

Serve or Store: They can be stored in the refrigerator in an airtight container for up to 2 weeks.

Notes

I always have a jar of these in my fridge; you can keep adding onion to the jar and a little extra lemon, the gift that keeps giving. I always have a random half or quarter onion in my fridge, so instead of wasting that, slice it up and add it to the master batch. I eat these onions on pretty much anything: tacos, sandwiches, or burgers for a zesty crunch. Mix them into salads and serve alongside grilled meats or fish; the options are endless.