Ingredient Checklist


Instructions Checklist
  • In a medium saucepan cook onions in enough boiling water to cover for 1 minute; drain and cool slightly. Remove stem ends; peel onions.

  • In a large bowl combine the 2 1/2 cups water and salt; add onions. Cover and chill for 4 hours; drain. Rinse with cold water; drain again.

  • In a medium stainless-steel, enamel, or nonstick heavy saucepan combine the 1 1/4 cups water, white vinegar, maple syrup, red wine vinegar, and juniper berries. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 15 minutes.

  • Pack onions into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Pour hot vinegar mixture over onions, distributing juniper berries evenly among jars and maintaining the 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature for 1 week before serving. Makes 4 half-pints.

Nutrition Facts

53 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 155 mg sodium. 24 mg potassium; 12 g carbohydrates; 0 g fiber; 8 g sugar; 0 g protein; 0 g trans fatty acid; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 11 mg calcium; 0 mg iron;