curried pickled onions

curried pickled onions

Mike's all-time favourite — and once you've made a batch you'll understand why. This is no humble basic pickled onion. The curry sauce that coats these beauties takes them somewhere else entirely, and the longer they sit on the shelf the better they get. Shelf stable for up to 2 years, they're a brilliant keeper and make a cracking gift too.

What You'll Need

  • 2kg Pickling Onions
  • Non Iodised Table Salt (for overnight soak)
  • 1 Tbsp Mustard Powder
  • 2 Tbsp Curry Powder
  • 1 tsp Turmeric Powder
  • 2 Tbsp Allspice Powder
  • 4 Tbsp Plain Flour
  • 600gm Brown Sugar
  • 1.5 litres Malt Vinegar

Makes approximately 4 x 1 Litre GoodLife glass preserving jars

Let's Get Into It

The night before. Peel & wash your pickling onions and submerge them in well-salted water overnight. Make sure you're using non iodised table salt — important for a good result.

On the day — sterilise your jars. Heat your GoodLife glass preserving jars in the oven at 100°C for around 20 minutes. When you're ready to pack, place them on a wooden board on the bench — never a cold surface.

Make your curry sauce. Combine all your dry ingredients in a pot — Mustard Powder, Curry Powder, Turmeric, Allspice, Plain Flour & Brown Sugar. Begin to gently heat, then slowly add your Malt Vinegar, working it in to form a paste first before adding the rest. Gently bring to the boil then simmer for around 45 minutes. You're looking for a consistency that resembles a good curry sauce — smooth, rich and coating.

Drain your onions. Once your sauce is ready, drain the salty soaking liquid off the onions and give them a moment.

Pack your jars. Fill your hot jars with the onions, then pour your hot curry mix over the top to cover them well. Leave some headroom at the top — you don't want the liquid right up to the lid. (If your last jar isn't quite full enough, just tuck in an extra onion or two to top it up.)

Seal & cool. Screw on your sterilised 1 piece metal lid, or your dome seal & screw band if you prefer. Allow to cool completely then store in a cool dark spot.

The hard part. Leave them to establish their flavour for at least 3–4 weeks before cracking a jar open. The longer they sit, the better they get.

Shelf stable for up to 2 years. Tried & Tested in the GoodLife kitchen — and Mike approved, which is really saying something.

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