Eosinophilic Esophagitis Friendly Za'atar-Tahini Pickled Red Onions
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Learn more →Ingredients
6 servings
- 1 large red onion, halved and very thinly sliced
- ½ cup apple cider vinegar
- ¼ cup fresh lemon juice (from about 2 lemons)
- ¼ cup water
- 1 tsp honey
- ½ tsp fine sea salt
For the tahini dressing
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 ½ tbsp za'atar
- 1 small garlic clove, finely grated
- 2–3 tbsp water, to thin
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Place the sliced red onion in a medium bowl. In a small saucepan, combine the apple cider vinegar, 1/4 cup lemon juice, water, honey, and salt. Warm over medium heat, stirring, until the honey and salt dissolve and the liquid is steaming but not boiling, about 2 minutes.
- 2
Pour the hot pickling liquid over the onions and press them down so they are mostly submerged. Let sit at room temperature until the onions are softened, bright pink, and have lost their raw bite, about 20 minutes.
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