MamasHealth.com Home Canned, Relish & Pickled Bell Pepper relish Canned corn Canned pineapple Canned rhubarb Ginger relish Pickled beets Pickled carrots Pickled pearl onions Pickles Raisin and Fig Relish Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Pickled Pearl Onions  Ingredients: 2 1/2 quarts of pearl onions 6 cups of distilled water 5 1/3 cups of white vinegar 3/4 cup of sea salt 1 1/2 tbsp of horseradish 1 1/4 cup of sugar 1 tsp of mustard seed 4 black peppercorns Directions: Place the onions in a bowl and cover them with salt. Add the distilled water. Place some weight on the onions so the remain submerged for 12 hours. Drain and rinse the onions. Bring the remaining ingredients to a simmer, dissolving the sugar. Simmer for 5 minutes. Bring the mix to a boil. Add the vegetables and reduce the heat, simmering for 4 minutes. Add the vegetables and syrup into canning jars. Steep the jars in 200-degree water for 30 minutes to seal them.       Pickled Red Onions  Ingredients: 12 medium red onions, peeled, washed and quartered 6 cups of distilled water 5 1/3 cups of white vinegar 3/4 cup of sea salt 1 1/2 tbsp of horseradish 1 1/4 cup of sugar 1 tsp of mustard seed 4 black peppercorns  Directions: Place the onions in a bowl and cover them with salt. Add the distilled water. Place some weight on the onions so the remain submerged for 12 hours. Drain and rinse the onions. Bring the remaining ingredients to a simmer, dissolving the sugar. Simmer for 5 minutes. Bring the mix to a boil. Add the vegetables and reduce the heat, simmering for 4 minutes. Add the vegetables and syrup into canning jars. Steep the jars in 200-degree water for 30 minutes to seal them.	Sign up for our Email Newsletter For Email Marketing you can trust
	Hot Topics: Domestic Violence: A pre-existing condition? Serena: The wanna be vegetarian Personal Story: How I recovered from my Eating Disorder Mama wants to help: Food Bank programs and shelter assistance Lucy Goes Green: Talk dirty to me How to avoid Swine Flu What no one will tell you about tummy tuck surgery Mama's favorite item of the week: Trees for the Future Foods for weight loss Win a Gift Bag filled with Goodies from Stonyfield
	Information obtained from MamasHealth.com™ should not be used as a substitute for professional medical care or attention by a qualified practitioner, nor should it be inferred as such. Always check with your doctor if you have any questions or concerns about a specific condition. Use of this web site constitutes acceptance of the Terms of Use. Contact us: PO Box 2170, Pasadena, CA 91102-2170 ©2000 - 2009 MamasHealth, Inc.™. All rights reserved