Curried Pickled Onions

A classic New Zealand pickled onion, has a lovely thick pickling sauce with a delightful curry taste. Not for wimps! So harden up and give this one a try, you’ll love it.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Per Serving: 58 calories; protein 0.5g; carbohydrates 14.4g; fat 0.1g; sodium 16.7mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .