Pickled onion with sumac
Description
Sumac is a popular Eastern spice with a burgundy hue, a slight tang, and a barely perceptible astringent taste. The spice is made from the sumac plant (Rhus coriaria), using young berries that are dried and ground. In the East, sumac is used as an alternative to lemon—as an acidifier in various dishes. In the Caucasus, for example, sumac is added to shashlik marinade. I’d like to share a recipe for very tasty pickled onions with this spice. Such an appetizer will transform any dish you add it to. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all ingredients according to the list.
- 2
Step 2
You can cut the onion however you like (matchsticks, rings, half-rings, etc.) and transfer it to a bowl.
- 3
Step 3
Pour boiling water over the onion (so the onion is completely submerged in water) for literally 20–30 seconds, then drain all the water. This step will remove bitterness and the harsh bite from the onion, but the main thing is not to leave it too long, so you preserve the onion’s crunch — otherwise it will simply cook through.
- 4
Step 4
Drain the onion through a sieve and transfer to a salad bowl.
- 5
Step 5
Add sumac (2-3 tsp or to taste), salt, sugar, ground pepper, and vegetable oil.
- 6
Step 6
Greens are optional, but you can add them—I used parsley.
- 7
Step 7
Mix everything thoroughly, cover with a bowl or wrap with plastic wrap, and refrigerate for 30 minutes, but you can leave it longer.
- 8
Step 8
Pickled onion with sumac is ready. Enjoy your meal!