Mediterranean Pickled Red Onions

Pickled red onions are a staple in my fridge- I use them constantly on everything from tacos to snack boards! However, I tend to make a more versatile bare-bones pickle on a monthly basis so they can be the most versatile and I add extra flavor later! However, I have been craving steak salads this month and there is something so perfect about a Mediterranean pickled red onion topping a yogurt-marinated steak!

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So, what makes this broadly Mediterranean versus something more specific like Italian, Greek, or even Turkish? I’m combining prevalent flavors from around the Mediterranean- oregano from Italian cooking, mint from Greece, and Sumac from Turkey to make a beautifully layered pickle that works with lots of different meals. If you haven’t tried sumac before it is an earthy spice made from ground sumac berries with a lemon-like tang. It is used to flavor lots of middle eastern dishes- that extra umami oomph you get from restaurant hummus? That’s sumac! (This is my favorite sumac brand!)

Mediterranean Pickled Red Onions Ingredients

Mediterranean Pickled Red Onions Method

In a small saucepan over medium heat, combine vinegar, water, salt, and sumac. Sumac is hydrophobic, so mix well to combine- it will incorporate more as the water starts to boil! Bring to a boil then remove the pickling brine from heat.

In a pint jar combine the black pepper, oregano, and mint. Shake to combine.

Remove the paper plus the blossom and stem ends of the red onion and slice thinly. Layer into the pint jar prepped with spices.

Pour the still-hot pickling brine over the red onions to cover.

Pop on the airtight lid and shake to combine. Set aside until cool and then transfer into the fridge. Wait a minimum of 4 hours to eat, but best after 24. Store the Mediterranean pickled red onions in an airtight container in the fridge, best is consumed within four weeks.

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