Ingredients for Curried Pickled Onions
- Pickling Onions
- Brown Sugar
- 2 cups white vinegar
- Ground Cloves
- Ground Allspice
- Flour
- 3 tablespoons curry powder
- Turmeric
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How to Make Curried Pickled Onions
- Peel 1 kg of red onions and thinly slice them.
- In a medium saucepan, combine 2 cups white vinegar, 1 cup granulated sugar, 2 tablespoons curry powder, 1 tablespoon salt, and 1 teaspoon black peppercorns. Gently heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not boil.
- In a small bowl, whisk together 1 tablespoon curry powder and 2 tablespoons cold vinegar to form a slurry. Add this slurry to the saucepan.
- Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly (about 5-7 minutes).
- Pack the sliced onions tightly into sterilized jars, leaving about ½ inch of headspace.
- Pour the hot curry sauce over the onions, ensuring they are fully submerged. Leave ½ inch of headspace.
- Wipe the rims of the jars clean, seal tightly, and let cool completely.
- Allow the pickled onions to cure in a cool, dark place for at least 3 weeks before enjoying. The flavor will deepen over time.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
865g
Fat
4g
Carbs
97g
