Recipes

Pickled Red Onions And Olives

Active/Total Time: 8 minutes
Makes: 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.

Ingredients
1 small red onion, halved and thinly sliced (1½ cups)

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

¾ cup distilled white or white-wine vinegar

1 teaspoon kosher salt

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