Middle Eastern Inspired Pickled Red Onions
I’ll show you how to whip up these easy Middle Eastern-inspired pickled onions. Once you make them, you’ll want to keep a jar on hand to add that extra burst of flavor to your meals. They’re not just for Middle Eastern dishes—they’re great on everything from tacos to sandwiches to salads!
VEGGIES
Middle Eastern-Inspired Pickled Red Onions: A Tangy Twist for Any Dish
I’ve always loved trying different types of food, and Middle Eastern flavors are some of my favorites. My first taste of pickled red onions was at Mediterranean-style places like CAVA and The Simple Greek. Now, I know these aren’t traditional, and that’s okay! Of course being a Southern Lady lol, I’ve also had more traditional dishes, like the classic village salad with red onion, cucumber, and tomato—and even a touch of sugar in some variations. That’s what inspired me to make this version of pickled onions.
This recipe gives you the perfect tang to go with sandwiches, bowls, and more. Let me walk you through how to make it your own.
Ways to Use Pickled Onions
Pickled onions aren’t just for Mediterranean bowls. Here are a few ideas to get you started:
Sandwiches: Add them to gyros, falafel wraps, or your favorite deli sandwich.
Salads: Toss them into green salads, grain bowls, or even that village-style salad I mentioned.
Tacos: These are perfect on fish tacos, shawarma, or pulled pork tacos.
Burgers: Brighten up your burger with a layer of tangy onions.
Sumac: A Little Extra Something
One optional ingredient in this recipe is sumac. It’s a tangy, citrusy spice made from dried and ground berries, commonly used in Middle Eastern cooking. Sumac adds a unique brightness to the onions, but if it’s not in your pantry, don’t worry. You can find it at international grocery stores or online—Amazon is a great option.
Why Cumin Works Here
Cumin adds warmth and depth to these pickled onions. You can use whole cumin seeds or ground cumin. I love toasting whole cumin seeds in a dry pan before adding them. Trust me, the nutty aroma is worth the extra step!
Why Red Onions?
Red onions are my go-to for pickling. They’ve got a slight spiciness and aren’t as sweet as yellow or white onions. If you find them too sharp, you can blanch them first.
Blanching simply means putting the sliced onions in boiling water for 30 seconds, then quickly cooling them in ice water. This softens their texture and mellows out their bite without losing flavor.
The Tangy Base: Vinegar and Lemon Juice
The tang in this recipe comes from vinegar. White vinegar is perfect because it’s clean and sharp, letting the onion flavor shine through. For an extra layer of flavor, try mixing in some lemon juice—it’s a flavor changer for sure!
Make sure the onions are fully coated in the brine. If you need more liquid, feel free to double the vinegar and lemon juice. And remember, the longer they marinate, the better they’ll taste. Overnight is best if you can wait!
Try Them on My Gyro Recipe
I hope you love this recipe as much as I do. These pickled onions are quick to make, full of flavor, and perfect for so many dishes. Try them on sandwiches, or pair them with my homemade gyro recipe—they’re the perfect match.
Enjoy and happy pickling!