• prep: 8 min
• cook: 0 hr
• total: 8 min

servings:

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 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

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