These quick-pickled red onions bring big lemony flavors from the Preserved Lemon and Sumac to any spread. The pop of brightness complements a barbecue meal especially well, Chicken Shawarma in a pita with tahini and sumac onions is one of our favorite combos. We also love to serve these onions with our Shredded BBQ Beef Sandwiches.

1 medium red onion

1 tablespoon apple cider vinegar

1 tablespoon New York Shuk Ground Sumac

2 tablespoons New York Shuk Preserved Lemon Paste

Cut the onion in half lengthwise, then crosswise into thin half-moons. In a medium bowl, combine the onion slices, vinegar, Ground Sumac and Preserved Lemon Paste and stir well. Let stand until the onions are soft and completely marinated, about 30 minutes. The pickled onions can be stored in an airtight container in the refrigerator for up to 3 days