Middle Eastern Pickled Red Onions
A Tangy Twist to Transform Any Dish
I’ve always loved trying new flavors, and Mediterranean food is at the top of my list. My first taste of pickled red onions came from places like CAVA and The Simple Greek, and I was hooked right away. While they’re not exactly traditional, I love how Mediterranean cuisine can bring in a little Middle Eastern inspiration for extra flavor. And of course, being a Southern lady, I’ve had my share of classic dishes too, like a village salad with red onion, cucumber, and tomato, sometimes with a little sugar thrown in. That’s what inspired me to make my own version of pickled onions.
This recipe brings the perfect tang to just about anything: sandwiches, bowls, or whatever else you’re cooking up. Let me show you how to make it your own!
Key Ingredients for These Pickled Red Onions
This recipe is all about balancing bold, tangy flavors with a touch of warmth. Each ingredient plays a key role in giving these pickled onions their unique character, from the tangy sumac to the earthy cumin. Let’s dive into the ingredients that make these onions so irresistible.
Sumac: A Little Extra Something
Sumac is a tangy, citrusy spice made from dried and ground berries, commonly used in Middle Eastern cooking. It adds a bright, zesty kick to the onions that really wakes up the flavor. If you don’t have sumac, you can substitute it with lemon zest or a splash of lemon juice. It’s worth picking up if you can find it, but if not, no worries! You can grab it online or at specialty grocery stores.
Why Cumin Works Here
Cumin is the secret ingredient that adds warmth and depth to the pickled onions. Whether you use whole cumin seeds or ground cumin, it’s the earthy flavor that gives these onions their savory twist. For a little extra aroma, try toasting the cumin seeds before adding them to the onions. But if you’re short on time, ground cumin works just as well.
Why Red Onions?
Red onions are perfect for pickling because they have just the right amount of spice without being overpowering. They’re not too sweet like yellow onions, making them ideal for this tangy pickle. If red onions are a little too sharp for you, try blanching them for 30 seconds in boiling water, then cool them in ice water. This softens their bite but keeps their crisp texture intact.
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!
Middle Eastern Inspired Pickled Red Onions
Ingredients
- 1 large red onion thinly sliced
- ½ cup white vinegar or 1/4 cup white vinegar + 1/4 cup lemon juice
- ½ teaspoon sumac optional
- 1 small piece of chili pepper optional
- ½ clove garlic thinly sliced (optional)
- ½ teaspoon salt
- ½ teaspoon cumin seeds or ground cumin
Instructions
- Prepare the onions: Thinly slice the red onion and place it in a clean jar or bowl. To reduce sharpness, blanch the onions in boiling water for 30 seconds, then drain and rinse with cold water (optional step).
- Make the brine: In a small saucepan, combine the white vinegar, salt, and optional lemon juice. Heat gently, stirring until the salt dissolves. Remove from heat.
- Season the onions: Add cumin to the jar with the onions. If using, add the sumac, chili pepper, and garlic slices for extra flavor.
- Pour the brine: Pour the warm vinegar mixture over the onions, making sure they’re completely submerged.
- Marinate: Let the onions sit at room temperature for 1 hour, then refrigerate. They’ll be ready in 4-6 hours, but taste best if left overnight.
Notes
Ways to Use Pickled Onions
Pickled onions aren’t just for Mediterranean bowls. Here are a few ideas to get you started:
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Sandwiches: Add them to gyros, falafel wraps, or your favorite deli sandwich.
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Salads: Toss them into green salads, grain bowls, or even that village-style salad I mentioned.
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Tacos: These are perfect on fish tacos, shawarma, or pulled pork tacos.
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Burgers: Brighten up your burger with a layer of tangy onions.
Try Them on My Gyro Recipe
I hope you love this Middle Eastern pickled red onions recipe as much as I do. These pickled onions are made with a quick brine that’s full of flavor and perfect for so many dishes. They’re easy to make, and you can even try them with other veggies like carrots, cucumbers, or even cauliflower, whatever you’ve got on hand.
Try them on sandwiches or pair them with my homemade gyro recipe. They’re the perfect match.
Enjoy and happy pickling!
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Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!