The present invention provides a method of manufacturing safflower pickle, comprising the following steps: mixing 80 parts by weight of purified water, 40 parts by weight of brewed vinegar, 10 parts by weight of Japanese apricot enzyme, 20 parts by weight of sugar, 2 parts by weight of ginger, 5 parts by weight of garlic, 2 parts by weight of spring onion, 5 parts by weight of onion, and 1 part by weight of pickling spice with respect to 100 parts by weight of brewed soy sauce to acquire a mixture boiling the mixture at a temperature of 100C or higher for 30 to 60 minutes, and filtering contents with a sieve after cooling the mixture, so as to acquire brewed soy sauce and mixing the brewed soy sauce and safflower in a weight ratio of 35:65, and aging the mixture. According to the present invention, since the safflower pickle is manufactured by mixing and aging stems and leaves of the safflower with the brewed soy sauce instead of a salting manner, while using the stems and the leaves of the safflower as a food ingredient, preference is increased due to the unique taste and flavor of the safflower, long term storage is enabled, and, as low salt food, health enhancement of a customer can be expected due to unique medicinal components of the safflower.본 발명은 양조간장 100중량부에 대하여 정제수 80중량부, 양조식초 40중량부, 매실효소 10중량부, 설탕 20중량부, 생강 2중량부, 마늘 5중량부, 대파 2중량부, 양파 5중량부, 피클링스파이스 1중량부를 혼합하여 혼합물을 얻는 단계 상기 혼합물을 100℃ 이상의 온도에서 30 내지 60분 동안 끓여서 식힌 후 내용물을 체에 걸려 양조간장소스를 수득하는 단계 상기 양조간장소스와 홍화를 35:65의 중량비로 혼합하여 숙성하는 단계를 포함하도록 구성되는 홍화 피클의 제조방법을 제공하기 위한 것으로, 본 발명은 홍화 줄기와 잎을 식품으로 사용하되 절임방식이 아닌 양조간장소스로 혼합·숙성하여 피클을 제조함으로써 홍화 특유의 맛과 향으로 인한 기호도 향상과 더불어 장기간 보관이 가능하고, 저염식품으로 홍화 고유의 약리성분으로 인한 소비자의 건강 증진을 기대할 수 있도록 하는 매우 유용한 발명인 것이다.
