Pickled Onions Cucumber Salad

Sumac Pickled Onions:

• Ingredients:

  • 1 medium red onion, thinly sliced
  • 1.5 tsp sumac
  • 2 tbsp lemon juice
  • 1/8 tsp salt

• Instructions:

  1. Combine all ingredients in a bowl, ensuring the onion slices are well coated.
  2. Let the mixture rest in the refrigerator for 30 minutes to marinate.

Cucumber and Parsley Salad with Sumac Pickled Onions:

• Ingredients:

  • ½ cup of the prepared Sumac Pickled Onions
  • 1 tbsp sesame seeds, toasted
  • 1 lb Persian cucumbers
  • 1 tsp salt, plus ¼ tsp for the dressing
  • 1½ cups parsley leaves
  • 1 garlic clove
  • 5 tbsp olive oil

• Instructions:

  1. Prepare the cucumbers by washing them and then lightly bruising with the back of a knife. Slice them lengthwise, remove the seeds with a spoon, and chop into 1-inch pieces.
  2. Toss the cucumber pieces with 1 tsp salt and set aside for 30 minutes to draw out moisture.
  3. Drain and discard the excess water from the cucumbers.
  4. In a food processor, blend the parsley leaves, garlic, olive oil, and ¼ tsp salt until smooth to create the dressing.
  5. In a mixing bowl, combine the drained cucumbers, pickled onions, and about ¼ cup of the parsley dressing. Mix well and adjust the dressing to taste.
  6. Sprinkle toasted sesame seeds over the salad before serving.

Storage:

• Store any remaining pickled onions and dressing in separate airtight containers in the refrigerator. Enjoy within 3 days.