Total Time
50mins
Prep 30 mins
Cook 20 mins

The curry sauce can be used as sauce for cold meats etc.

Ingredients Nutrition

Directions

  1. Peel all the onions.
  2. Without boiling heat the vinegar and sugar and stir till sugar is dissolved.
  3. Stir in other dry ingredients (except for onions) which have been mixed with a little cold vinegar.
  4. Boil until it thickens.
  5. Pat dry onions, put in jars and fill jars with the sauce.
  6. Keep three weeks before using.

Reviews

(2)
Most Helpful

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.

evelyn/athens May 30, 2007

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:)

Kittencal@recipezazz January 06, 2007

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