Sumac Pickled Onions

• 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. 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.