Pickling onions is a great way to preserve your harvest and add a tangy, flavour-packed treat to your pantry. This recipe combines the sharpness of vinegar with aromatic spices like mustard powder, turmeric, and curry powder to create a zesty preserve that pairs perfectly with various dishes. By soaking the onions in salt and sealing them in sterilised jars, you can enjoy the tangy crunch of pickled onions all year. With just a few simple steps, you’ll have a delicious homemade preserve that adds depth and spice to any meal.
Instructions
- Cover 2.2 kgs of skinned pickling onions with ½-1 cup of salt and stand for 24 hours.
- After the 24 hours put 950mls of vinegar and 450grams of sugar into a pot and boil.
- Take some cloves, 2 tablespoons flour, 2 tablespoons of turmeric, 1 tablespoon of curry powder, 1 dessertspoon mustard powder and whizz into a paste with a little vinegar in a food processor, then add to the boiling mixture.
- Boil until thickened.
- Add the onions (do not wash) to sterilised jars and pour over the liquid and seal.
- This should be left for three weeks before eating, and keeps for 6 months.
