Ingredients

• 1 kilograms pickling onions
• ¼ cup salt
• 4 cups cold water
• 2½ cups vinegar
• 1 cup brown sugar
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1½ tablespoons flour
• 1 teaspoon dry mustard powder
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• ¼ cup vinegar

Method

1. Peel the onions and place in a non-metallic bowl. Stir the salt into the wter until the salt dissolves. Pour over the onions, cover with plastic wrap and stand for 24 hours. Drain, rinse and drain well again.
2. Put the first measure of vinegar and brown sugar into a saucepan and bring to the boil.
3. Stir together the cloves, allspice, flour, mustard, curry powder, turmeric and second measure of vinegar to a smooth paste, then stir into the hot vinegar and sugar mixture. Continue to cook until the sauce thickens, then boil for 1 minute.
4. Pack the onions into hot dry jars. Pour the hot sauce over the onions to completely cover. Seal and store for at least 1 month before using.

Cooks Tips

- Use a very sharp knife to peel the onions perfectly, leaving the core intact. - Most vinegars can be used for this recipe; cider, white wine, malt and distilled white vinegar. - The quantity of salt given is for finely milled, free-flowing salt. If using flaky salt, add an additional 2 tablespoons. Iodised or flaky salt can be used. Pacific Salt makes an iodised flaky sea salt.