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Curried Pickled Onions
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
21635 minutes
Bold and flavorful New Zealand curry pickled onions with a thick sauce for the adventurous foodies.
Ingredients:
  • 0.5 cup salt
  • 2 quarts cold water
  • 2.5 pounds fresh pearl onions, peeled
  • 1 cup packed brown sugar
  • 2 tablespoons flour
  • 2 teaspoons curry powder
  • 1 teaspoon dry mustard powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 2.75 cups malt vinegar
Instructions:
  • Combine the salt and water in a non-reactive bowl, stirring until the salt dissolves completely. Mix in the onions, cover, and allow to stand at room temperature for 24 hours.
  • Combine the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan, mixing well. Gradually add the malt vinegar and bring to a boil over medium-high heat. Stir constantly until the mixture thickens, approximately 2 minutes. Remove from heat and let it cool.
  • Drain the onions and place them in two sterilized quart canning jars. Pour the warm sauce over the onions until they are covered. Seal the jars with lids and rings. Store in a cool, dark place for 4 to 6 weeks to enhance the flavors.

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