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Red Wine-Pickled Onions



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


  1. 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
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