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