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| Curried Pickled Onions |
"A classic New Zealand pickled onion, has a lovely thick pickling sauce with a delightful curry taste. Not for wimps! So harden up and give this one a try, you'll love it."
Ingredients :
- 1/2 cup salt
- 2 quarts cold water
- 2 1/2 pounds fresh pearl onions, peeled
- 1 cup packed brown sugar
- 2 tablespoons flour
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon dry mustard powder
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 2 3/4 cups malt vinegar
Instructions :
| Prep : 30M | Cook : 32M | Ready in : P15D |
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- Stir together the salt and water in a non-reactive bowl until the salt has dissolved. Add onions, cover, and let stand at room temperature for 24 hours.
- Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined. Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes. Once thick, set aside and allow to cool.
- Drain the onions, and pack into two sterilized quart canning jars. Pour the warm sauce over the onions to cover. Seal with lids and rings. Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.
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