Ingredients
- 1/2 cup of sea salt
- 2 quarts of refreshing cold water
- 2 1/2 pounds of tender fresh pearl onions, meticulously peeled
- 1 cup of richly packed brown sugar
- 2 tablespoons of all-purpose flour
- 2 teaspoons of fragrant curry powder
- A hint of vibrant ground turmeric
- A touch of zesty dry mustard powder
- A pinch of aromatic ground ginger
- A dash of spicy ground allspice
- 2 3/4 cups of tangy malt vinegar
Step 1
Blend water and salt in a bowl until the salt dissolves completely. Toss in the onions and cover the mixture, letting it rest at room temperature for a full day.
Step 2
Combine a medley of brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a pot, ensuring the ingredients meld harmoniously. Gradually mix in the malt vinegar and heat the concoction over medium-high, stirring continuously until it thickens, typically around 2 minutes. Once thickened, cool it down.
Step 3
After draining the onions, neatly pack them into two sterilized quart canning jars. Delicately pour the warm sauce over the onions to coat them entirely. Secure the jars with lids and rings. Store the jars in a cool and dark spot for 4 to 6 weeks for the flavors to mature and intensify.
Extra Tips & Suggestions
- 1. Embrace the power of layers: When storing your savory curried onion pickles, make sure to layer them in a glass jar. This not only helps keep them organized but also ensures that the flavors meld together beautifully.
- 2. Keep it cool: Store your pickles in the refrigerator to maintain their freshness and crunchiness. The cool temperature will help preserve the flavors and prevent them from spoiling too quickly.
