Quick Pickled Red Onions with Sumac & Thyme-No Canning Needed!

I’ve been making these pickled red onions nonstop lately — they’re tangy, flavorful, and come together in under 30 minutes. I add crushed sumac berries and fresh thyme for a little Mediterranean twist, and they taste amazing on wraps, bowls, eggs, you name it.
Here’s the recipe if you’d like to try it:

Ingredients:
* 2 large red onions, thinly sliced (1–1.5 mm, mandoline works great)
* 1 cup white vinegar
* 1 cup apple cider vinegar
* 1½ cups filtered water
* 2 tsp kosher salt
* 3 tsp sugar or honey
* 3 tsp crushed sumac berries (or peppercorns)
* A few sprigs of fresh thyme

Instructions:
1. Slice the onions thinly and place them in a large heatproof jar or bowl.
2. Crush the sumac berries and add them to the onions with thyme.
3. Make the brine by combining vinegars, water, salt, sugar (or honey), lemon zest, and juice if using. Stir until dissolved.
4. Pour the warm brine over the onions until fully submerged. Press down if needed.
5. Let sit at room temp for 30–60 minutes, or chill in the fridge. They’re good in 30 minutes but even better the next day.

Let me know if you try it — or how you like to flavor your pickled onions!