Pickled Red Onions with Sumac (vegan, gluten-free)

Pickling is on of those things that I was afraid to try.  I was always jealous of folks who made their own dill pickles or jarred their own jalapenos.  This recipe is what is referred to as a quick pickle.  Its simpler than pickles that require jarring and they are ready to eat in thirty minutes.  The only difference is storage.  Quick pickles should be stored in an air-tight container in the refrigerator and stay fresh for about a month.   You can quick pickle any kind of vegetable, from cucumbers, to cauliflower, adding different spices and herbs to the brine.

I decided that I wanted some pickled red onions in my kale salad.  Anxious or not about trying a new technique, nothing was going to keep me from learning now that my eye was on the prize.  I found dozens of simple recipes online and adapted them into one to fit my tastes.  After just a few practice batches pickling has become an indispensable part of my repertoire.   Pickled onions add acidity, depth, and brightness to anything I add them to.  Put them on sandwiches, tacos, and salads of all kinds.  


Note that when adding the sliced onions to the pot they should be covered by the vinegar, you can add either some water or more vinegar if some are peeking out.  Some recipes call for the use of half vinegar and half water but I prefer the stronger taste of  full vinegar.  I used ground sumac to add another level of brightness to the pickle, but feel free to leave it out.  Sumac is a spice traditionally used for Middle Eastern and Turkish cuisine.  I found some at my local Indian grocery store.  And since I think these pickled onions are so good on so many foods, I suggest quadrupling the recipe to make enough for later meals. 


Recipe:
1 large red onion
1 c. vinegar (white, red wine, or apple cider)
1 tsp. sugar
2 tsp. salt.
1 tsp. fresh ground pepper
1 tsp. ground sumac



Method:
1. Slice the onion into very fine, thin slices.

2. Place slices  in a colander and rinse thoroughly with cold water.
3. In a saucepan heat vinegar, sugar, salt, pepper, and sumac on medium heat, mixing until dissolved.
4. Add red onion slices, simmering for 30 seconds then remove from heat.

5. Let the onions sit in the liquid for at least 30 minutes and up to an hour before serving or storing.


Assembling the Mess
1.  Add to a salad, sandwich or other dish for a nice vinegary, crunchy pop.

2. Any leftovers can be stored with the liquid in a air-tight container for several months.



ENJOY!