This tasty side dish is grain-free and substitutes grated cauliflower for rice.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 days |
| Total Time: | 15 days 35 mins |
| Servings: | 32 |
| Yield: | 2 to 1 quart canning jars |
Ingredients
- ½ cup salt
- 2 quarts cold water
- 2 ½ pounds fresh pearl onions, peeled
- 1 cup packed brown sugar
- 2 tablespoons flour
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon dry mustard powder
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 2 ¾ cups malt vinegar
Instructions
- Stir together the salt and water in a non-reactive bowl until the salt has dissolved. Add onions, cover, and let stand at room temperature for 24 hours.
- Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined. Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes. Once thick, set aside and allow to cool.
- Drain the onions, and pack into two sterilized quart canning jars. Pour the warm sauce over the onions to cover. Seal with lids and rings. Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.
Reviews
7 weeks in the jar, I’m loving the flavor gonna make another two jars. Definitely 5 stars
The BEST curried onion recipe!! I will never use another, these little onions are a firm favourite and a lovely addition to any BBQ
I made them last year for my Mum’s birthday and they have just finished them. My step-father loved them so much that it’s the only thing he has asked for for his 70th birthday. Thank you for sharing.