Pickled Red Onions and Olives

Name: Pickled Red Onions and Olives
Prep time: 8 min
Total time: 8 min
Yield: Makes 1 pint
Ingredients: 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

Rating: Unrated

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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.

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Bryan Gardner

Recipe Summary

prep:

8 mins

total:

8 mins

Yield:

Makes 1 pint

Ingredients

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

Directions

Step 1

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

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Pickled Red Onions and Olives

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Pickled Red Onions and Olives

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