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.
No sumac? Use the zest of a lemon and a small squeeze of juice. You get the lemony tang, just not the deep pink colour.
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 in a bowl and massage together for a minute to help the onion soften:

[red onion 250g, red wine vinegar 125g, sumac 25g, salt 15g, parsley 15g, mint 10g]

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

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