Sumac-Marinated Onions: Tangy Pickled Onion Recipe

Table of Contents

• What are sumac onions?
• Ingredients and substitutions for sumac onions
• How to make sumac onions
• Serving suggestions
• Variations
• Storage & Make ahead
• Sumac onions Recipe

Sumac-marinated onions are a simple Turkish onion salad often called piyaz salatasi. They’re commonly served at kebab shops as a side or topping for kebabs, meatballs, and shawarma to brighten a meal.

Sumac is a deep-red spice made from ground, dried berries of the sumac shrub. It’s popular across Mediterranean and Middle Eastern cuisines for its citrusy, tart, and slightly floral flavor.

Sumac gives the onions a beautiful red tint and a fruity, citrusy tang that mellows the onion bite. If you cook Mediterranean or Middle Eastern dishes, sumac is a worthwhile pantry addition and stores well in an airtight jar.

The lemon juice and sumac combine to infuse the sliced onions with bright color and flavor, turning sharp raw onions into an aromatic, tangy condiment that complements salads, soups, spreads, and sandwiches.

Sumac onions pair especially well with tabbouleh, tahini salad, balela, pearl couscous salad, fatteh, and fattoush. They also brighten hummus, falafel, Mediterranean bowls, roasted eggplant, and lentil soups without overpowering the dish.

Quantities are listed in the recipe box below. Key ingredients and practical substitutions:

Sumac

Sumac powder lends the signature tart, citrusy flavor and red color. If unavailable locally, buy it online and store it in an airtight jar.

Red onions

Red onions are chosen for their milder flavor and bright hue, which intensifies when marinated with sumac. White or yellow onions can be used as substitutes.

Lemon juice

Fresh lemon juice gives acidity and brightness. You can substitute apple cider, red wine, or white wine vinegar if needed.

Sea salt

Use sea salt or kosher salt. For heat, add a pinch of red pepper flakes or a sprinkle of Aleppo pepper for fruity warmth.

Parsley

Fresh flat-leaf parsley is optional but recommended for a herbal lift.

Extra virgin olive oil

Olive oil softens the lemon tang and adds richness—optional but pleasant.

Peel two medium red onions, halve them, and slice thinly. Rub or pinch the slices to separate the layers and rinse under cold water to reduce sharpness.

Place the drained slices in a bowl and add fresh lemon juice, sumac, and sea salt. Mix well and let the onions marinate for 20–30 minutes so they absorb the flavors and color.

Tip: Mix and gently massage the onions by hand for about a minute to help release their juices and incorporate the seasonings.

Finish by stirring in chopped parsley and extra-virgin olive oil if using, then serve.

Sumac onions are quick, bright, and versatile—similar to quick pickles but lighter. Use them to add flavor and acidity to wraps, sandwiches, soups, stews, salads, grain bowls, breads, and mezze platters.

Sumac onions on salads and bowls

• Chickpea salad
• Black bean salad
• Sweet potato and lentil salad
• Pearl couscous salad
• Balela salad

Sumac onions on soups and stews

• Lentil vegetable soup
• Cauliflower soup
• Turkish lentil soup
• Harira

Sumac onions in sandwiches and wraps

• Hummus sandwich or wrap
• Curry chickpea salad sandwich
• Chickpea “tuna” sandwich
• Avocado toast
• Breakfast burrito or wrap

Turkish onion salad

Add finely diced red bell pepper to the marinated onions to make a colorful Turkish-style onion salad. Serve as a side dish or part of a mezze platter.

Quick pickled red onions

If you prefer a vinegar-based tang, try quick pickled red onions prepared with vinegar, sugar, and salt for a different but equally bright result.

Make ahead: Sumac onions keep well and are great for meal prep.

Refrigerator: Store in an airtight container or mason jar covered with the marinade and refrigerate for up to 5 days.

Freezer: Freezing is not recommended as it changes texture and color.