Prep 30 mins
Cook 20 mins
The curry sauce can be used as sauce for cold meats etc.
- 2 1⁄2 kg pickling onions
- 450 g brown sugar
- 1 1⁄4 liters vinegar
- 15 g ground cloves
- 15 g ground allspice
- 2 tablespoons flour
- 2 teaspoons curry powder
- 2 teaspoons turmeric
- Peel all the onions.
- Without boiling heat the vinegar and sugar and stir till sugar is dissolved.
- Stir in other dry ingredients (except for onions) which have been mixed with a little cold vinegar.
- Boil until it thickens.
- Pat dry onions, put in jars and fill jars with the sauce.
- Keep three weeks before using.
I will not give stars just yet as I made these today and now have to wait 3 weeks while the 'cure' in their brine. I am so looking forward to eating them as both DH and I love pickled onions. The brine smelled fab while boiling down, so I know these will be great.
For anyone that is an onion-lover such as myself this is a great recipe! I can't wait to use these with all kinds of meals! thanks for sharing Jewelies!...Kitten:)