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:

1. Place the onions in a bowl and cover them with salt.
2. Add the distilled water.
3. Place some weight on the onions so the remain submerged for 12 hours.
4. Drain and rinse the onions.
5. Bring the remaining ingredients to a simmer, dissolving the sugar.
6. Simmer for 5 minutes.
7. Bring the mix to a boil.
8. Add the vegetables and reduce the heat, simmering for 4 minutes.
9. Add the vegetables and syrup into canning jars.
10. 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:

1. Place the onions in a bowl and cover them with salt.
2. Add the distilled water.
3. Place some weight on the onions so the remain submerged for 12 hours.
4. Drain and rinse the onions.
5. Bring the remaining ingredients to a simmer, dissolving the sugar.
6. Simmer for 5 minutes.
7. Bring the mix to a boil.
8. Add the vegetables and reduce the heat, simmering for 4 minutes.
9. Add the vegetables and syrup into canning jars.
10. Steep the jars in 200-degree water for 30 minutes to seal them.

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