Pickled onions with sumac

European cuisine

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Description Products Steps

Sumac is an oriental spice made from the young berries of the tannic sumac plant. The berries are dried and ground. The result is an unusual red-burgundy seasoning with a sweet and sour berry taste. Sumac is used in the cuisines of eastern countries. And in the Caucasus, for example, it is added to the marinade for shish kebab. We offer you a recipe for delicious pickled onions with sumac. The appetizer is perfect with meat, fish and vegetable dishes.

1. Calories
   84,61 kcal
2. Protein
   1,36 gram
3. Fat
   0,3 gram
4. Carbohydrates
   21,8 gram
5. ~ Time
   25 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Red onions

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   1 piece = 75 g
2. Dill

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   5 branches = 10 g
3. Sumac

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   1 tsp. = 4 g
4. Balsamic vinegar is dark

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   2 tbsp. l. = 30 g
5. Sugar

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   2 tsp. = 16 g
6. Salt

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   1 pinch = 1 g

Steps:

1. 
   Wash the dill and dry. Peel the red onion. Prepare the remaining ingredients. Instead of balsamic vinegar, you can use apple cider vinegar or any other vinegar.
2. 
   Slice the red onion into thin pieces.
3. 
   Finely chop the dill.
4. 
   Place red onion in a small bowl. Add sumac, sugar, salt, dill and balsamic vinegar. Stir and crush the onion with your hands until it becomes soft and releases juice. Leave the onion to marinate for 15 minutes.
5. 
   Pickled onions with sumac are ready. Bon appetit!
6. 
   Garnish the onions with cilantro leaves.

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