Under 30 Minutes

Pickled Red Onions and Olives

This quick pickle adds a bright kick to salads, fried foods, and roasted vegetables. Try it as a pizza topping, with roasted cauliflower and some thinly sliced salami.

  • Prep:
  • Total Time:
  • Yield: Makes 1 pint

Photography: Bryan Gardner

Source: Martha Stewart Living, October 2016


  • 1 small red onion, halved and thinly sliced (1 1⁄2 cups)
  • 25 large green olives, such as Castelvetrano, pitted (2/3 cup)
  • 3⁄4 cup distilled white or white wine vinegar
  • 1 teaspoon kosher salt


  1. Combine all ingredients in a bowl. Spoon into an airtight container. Pickles can be refrigerated up to 1 week.


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