Curry-Infused Pickled Onions

Ingredients 0/11

Step 1

Whisk the salt into the water in a glass or ceramic bowl until it’s completely dissolved. Toss in the onions, cover the bowl, and let them sit at room temperature for about 24 hours.

Step 2

Combine the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan. Gradually pour in the malt vinegar while stirring, then heat the mixture over medium-high heat. Keep stirring constantly until it thickens, which should take around 2 minutes. Once it’s thickened, take it off the heat and let it cool down a bit.

Step 3

After the onions have soaked, drain them well and pack them into two clean quart-sized jars. Pour the warm curry sauce over the onions, making sure they’re fully covered. Seal the jars with lids and rings, then store them in a cool, dark spot for 4 to 6 weeks to let the flavors really come together.