Pomegranate Molasses Pickled Onions

Name: Pomegranate Molasses Pickled Onions
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1¼ lb (570 g) red onions, thinly sliced, thinly sliced into rings, separated into individual layers; ⅓ cup (80 ml) pomegranate molasses; ½ cup (120 ml) red wine vinegar; ⅓ cup (80 ml) water; ¾ tsp (1½ g) sumac, ground; ¾ tsp (4 g) sea salt or kosher salt; ½ tsp (1 g) coriander seeds (optional); ¼ tsp (½ g) black peppercorns (optional); 1 whole bay leaf (optional)

From the MyKitchenBank Kitchen

Quick-pickled red onions bright with pomegranate molasses, sumac, and warm spices. Ready in under an hour, these tangy-sweet onions are a versatile Middle Eastern condiment for grain bowls, grilled meats, sandwiches, and salads. The pomegranate molasses adds depth and a subtle fruity tartness that balances their natural sharpness.

Prep: 15 min
Cook: 5 min
Wait: 40 min
Total: 1 hr
Makes: About 2 cups (480 ml)

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Steps

Before you start

Have a clean 1-quart (1-liter) jar or two 1-pint (500 ml) jars ready
Measure pomegranate molasses before starting—it pours slowly
Slice onions as thinly and evenly as possible so they pickle uniformly

1
Prepare onions
- Slice red onions thinly into rings, about ⅛ inch (3 mm) thick.
- Separate the rings into individual layers.
- Transfer to a colander or fine-mesh strainer and rinse under cold water to remove excess sulfur compounds, which mellows their raw bite.
- Let drain well.
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Ready when: Onions are separated into rings and well drained
Tip: Rinsing the onions reduces their sharp rawness and makes them less likely to overpower the delicate pomegranate flavor.
2
Heat brine
- In a medium saucepan (2-quart / 2-liter), combine pomegranate molasses, red wine vinegar, water, salt, sumac, and the optional coriander seeds, peppercorns, and bay leaf.
- Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the salt and blend the sumac.
- Do not boil hard; a gentle simmer preserves the delicate fruitiness of the pomegranate molasses.
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Ready when: Brine is steaming gently and all solids are dissolved
Tip: Gentle heat prevents the pomegranate molasses from becoming bitter; high heat breaks down its nuanced flavor.
3
Pack and pickle
- Place drained red onions into a clean 1-quart (1-liter) jar or divide between two 1-pint (500 ml) jars.
- Carefully pour the hot brine over the onions, submerging them completely.
- If any onions float above the liquid, press them down gently with a spoon or tongs so they remain covered throughout pickling.
- Any exposed onion will discolor and soften unevenly.
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Ready when: Onions are fully submerged in hot brine and jar is filled to about ½ inch (1 cm) from rim
Tip: Hot brine will cool and contract as it sits; slightly underfilling the jar prevents overflow as it cools.
4
Cool and set
- Let the jar sit at room temperature, uncovered, for 40 minutes to 1 hour.
- As it cools, the onions will soften slightly and begin to absorb the sweet-tart flavor of the brine.
- The color will deepen from bright magenta to a deeper wine tone as the pigments leach into the liquid.
- Once cooled to room temperature, cover and refrigerate.
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Ready when: Brine has cooled completely, onions are tender, and color is deep and even throughout
Tip: Don't cover the jar while it's still hot or steam will condense on the lid; let it cool uncovered first.

Good to know

Tips

Pomegranate molasses is a concentrate, not a fresh juice—look for it in Middle Eastern grocery stores or online. It's thick and pours slowly; warming it slightly or using a spoon helps measure it accurately.
The optional spices (coriander seeds, peppercorns, bay leaf) are classic Middle Eastern additions that add warmth and complexity; include them if you have them, but the pickles are delicious without them.
These onions are perfect for topping roasted vegetables, grain bowls, grilled lamb or chicken, kebabs, salads, and hummus. Their bright, sweet-tart flavor cuts through rich foods.
If brine tastes too sharp when cool, stir in a pinch more salt or a teaspoon of pomegranate molasses to balance it; taste and adjust before covering for storage.

Make ahead

Ready to eat within 1 hour, but flavor deepens over 24–48 hours. Make up to 5 days ahead for best freshness and flavor.

Storage & reheating

Room temperature: up to 1 day (brine will become diluted as onions release moisture). Refrigerated in an airtight jar: up to 2 weeks. Freeze: not recommended, as the texture becomes mushy. Drain and serve cold, or warm gently in a small pan before serving if desired.

Substitutions

pomegranate molasses → fresh lemon juice (⅓ cup / 80 ml) plus 1 tablespoon honey. Less fruity and complex, but still bright; adds mild sweetness to compensate for pomegranate molasses' depth.
red wine vinegar → white wine vinegar or apple cider vinegar. White wine vinegar is milder and more delicate; apple cider vinegar adds apple-forward sweetness. Both work well but shift the flavor profile slightly.
sumac, ground → finely grated zest of 1 lemon, added after cooling. Adds brightness and tartness but loses the distinctive lemony-fruity character and dusty color of sumac.
red onions, thinly sliced → shallots, thinly sliced, or a mix of red and white onions. Shallots are milder and more delicate; a mixed onion blend offers complexity. Both work beautifully with the pomegranate molasses brine.