Makes 1 pint
1 cup red wine
2 cups red wine vinegar
1 cup spring water
½ teaspoon red pepper flakes
1 bay leaf
1 teaspoon juniper berries
2 teaspoons Morton kosher salt
¾ cup sugar
3 red onions, julienned
- In a saucepot over high heat, combine all ingredients except onions and cook until sugar dissolves.
- Add onions and steep for 15 minutes at room temperature.
Store pickles in a jar in refrigerator and use within a month, or process in a water bath
(find detailed canning instructions at thelocalpalate.com).
- Recipe by Ken Naron of Canyon Kitchen in Sapphire, North Carolina