Vegan Sumac Pickled Red Onion
Sumac Pickled Red Onion is a staple condiment across Mediterranean and Middle Eastern cuisine. Thinly sliced red onion turns vivid pink, softens, and takes on a bright, tart, fruity flavour from sumac and vinegar. This recipe is naturally vegan, quick to make, and the perfect zesty topping for salads, bowls, wraps, falafel, shawarma, or grilled dishes — adding instant colour and fresh acidity to any meal.
Shared by serge
Time
35 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 1 large red onion, peeled and sliced into very thin half‑rings
- ½ cup apple cider vinegar or white wine vinegar
- ½ cup warm water.. 1 tbsp sumac powder (plus extra for sprinkling)
- 1 tsp sea salt.. 1 tsp maple syrup or agave nectar (optional, to balance acidity)
- 1 small handful fresh mint or parsley leaves, roughly chopped
👩🍳 Instructions
- 1
Prep the onion: Place thinly sliced onion into a clean glass jar or bowl.
- 2
Make brine: Whisk together warm water, vinegar, sumac, salt, and sweetener (if using) until salt and sumac dissolve fully.
- 3
Pour & soak: Pour the warm brine over the onion so all slices are completely submerged. Scatter fresh herbs and extra sumac on top.
- 4
Rest: Let cool to room temperature, then cover and refrigerate for at least 30 minutes — the longer it sits, the deeper the colour and flavour will develop.
- 5
Serve: Ready to use straight away. Keeps well in the fridge for up to 2 weeks.