Add a zesty twist to your meals with these tangy pickled onions infused with warm curry spices. They’re quick to make and perfect for brightening up sandwiches, salads, or grilled dishes.
Prep Time30 min
Cook Time5 min
Total Time35 min
Difficulty
Medium
Tips From The Kitchen
Use thinly sliced onions for faster pickling and better texture.
Let the onions cool completely before refrigerating to keep them crisp.
Adjust the curry powder to suit your spice preference, adding more for extra heat.
Ingredients
0/11
Why This Recipe Is A Favorite
These pickled onions add a vibrant burst of flavor to any dish. The curry infusion brings warmth and complexity, making them a unique twist on a classic condiment. They are quick to prepare and brighten up meals with their tangy and spicy notes.
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.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Advice
They pair wonderfully with grilled meats, sandwiches, and salads. Try them as a topping on tacos or burgers for a flavorful kick. They also make a great side to Indian dishes or as a zesty addition to cheese boards.
How To Save Leftovers
Store the pickled onions in an airtight container in the refrigerator. They taste best after resting for at least 24 hours and can last up to two weeks when kept chilled. Always use a clean utensil to avoid contamination and maintain freshness.
Frequently Asked Questions
How long do I need to soak the onions in the saltwater?
Soak the onions for about 24 hours at room temperature.
Can I use a different type of vinegar instead of malt vinegar?
Malt vinegar is recommended for its flavor, but you can substitute with white or apple cider vinegar if needed.
Why do I need to cook the vinegar mixture until it thickens?
Heating thickens the sauce, helping it cling to the onions and intensifying the flavors.
How long should I wait before eating the pickled onions?
Let them sit in a cool, dark place for 4 to 6 weeks to develop the best flavor.
Do I need to refrigerate the jars during the pickling process?
No, store the sealed jars in a cool, dark spot at room temperature for 4 to 6 weeks.
Can I use regular onions instead of pearl onions?
Pearl onions are preferred for their size and texture, but small regular onions can be used if peeled well.
What is the purpose of adding flour to the vinegar mixture?
The flour helps thicken the sauce and gives it a smooth consistency.
How should I peel the fresh pearl onions easily?
Blanch the onions in boiling water for a minute, then transfer to cold water; the skins should slip off easily.
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