Pickled Red Onions

Pickled Red Onions

ready in 30 min, keeps 1 week

Ingredients

Makes 1 jar

red onion          250g
red wine vinegar   125g
sumac              25g
fine sea salt      15g
fresh parsley      15g
fresh mint         10g

Slice the onions as thin as possible. A mandoline helps.
Serve as part of a mezze, alongside grilled meats, halloumi or in wraps.

Recipe

1. Peel and halve the onion. Slice as thinly as possible.

2. Put everything in a bowl and massage together for a minute to help the onion soften.

3. Cover and refrigerate for at least 30 minutes. Better left overnight.

4. Transfer to a jar. Keeps up to 1 week refrigerated.