Best Curried Pickled Onions Recipes

CURRIED PICKLED ONIONS

Curried Pickled Onions image

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.

Provided by Kiwi Scotty

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P15DT35m

Yield 32

Number Of Ingredients 11

Ingredients

½ cup salt
2 quarts cold water
2 ½ 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 ¾ cups malt vinegar

Steps:

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.

Nutrition Facts : Calories 58.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.5 g, Sodium 16.7 mg, Sugar 8.6 g

CURRIED PICKLED ONIONS

Curried Pickled Onions image

Make and share this Curried Pickled Onions recipe from Food.com.

Provided by Jewelies

Categories Onions

Time 50m

Yield 2 1/2 kilos

Number Of Ingredients 8

Ingredients

2 1/2 kg pickling onions
450 g brown sugar
1 1/4 liters vinegar
15 g ground cloves
15 g ground allspice
2 tablespoons flour
2 teaspoons curry powder
2 teaspoons turmeric

Steps:

Peel all the onions.
Without boiling heat the vinegar and sugar and stir till sugar is dissolved.
Stir in other dry ingredients (except for onions) which have been mixed with a little cold vinegar.
Boil until it thickens.
Pat dry onions, put in jars and fill jars with the sauce.
Keep three weeks before using.

Nutrition Facts : Calories 1258.7, Fat 3, SaturatedFat 0.8, Sodium 131.1, Carbohydrate 291.3, Fiber 18.4, Sugar 216.4, Protein 10.9

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