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