Sumac Pickled Onions

Slice the onion thinly so the sumac coating reaches plenty of surface area. Tuck a spoonful into sandwiches or add it to a shawarma bowl for a bright finish.

The Stuff:

• 1 Tablespoon plus 1 Teaspoon distilled white vinegar
• 1 Medium-size red onion, thinly sliced lengthwise (about 2 Cups)
• 2 Teaspoons Never Not Eating Sumac S&P

The Method:

1. Bring vinegar to a simmer in a small skillet over low heat. Remove from heat. Toss together onion slices, sumac, and hot vinegar in a medium bowl until well combined. Refrigerate in an airtight container up to 5 days.