Pickled Red Onions and Olives

Photo: Bryan Gardner
Prep Time:
8 mins
Total Time:
8 mins
1 pint

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.


  • 1 small red onion, halved and thinly sliced (1 ½ cups)

  • 25 large green olives, such as Castelvetrano, pitted (⅔ cup)

  • ¾ 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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