Photo by Jennifer Cole

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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
  1. In a saucepot over high heat, combine all ingredients except onions and cook until sugar dissolves.
  2. 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

  • Recipe by Ken Naron of Canyon Kitchen in Sapphire, North Carolina

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