THE RECIPE JOURNAL · Side Dish
Tangy Curried Pickled Onions
These tangy curried pickled onions add a burst of flavor and a delightful zing to any meal. They’re quick to make and perfect for brightening up sandwiches, salads, or grilled dishes.
FROM THE KITCHEN • Tangy Curried Pickled Onions
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
First, mix the salt into the water in a glass or ceramic bowl until it’s completely dissolved. Toss in the onions, cover the bowl, and let them sit at room temperature for about 24 hours.
02
Step 2
Next, combine the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan. Gradually pour in the malt vinegar while stirring, then heat the mixture over medium-high heat. Keep stirring constantly until it thickens, which should take around 2 minutes. Once it’s nice and thick, take it off the heat and let it cool down a bit.
03
Step 3
After the onions have soaked, drain them well and pack them into two clean, sterilized quart jars. Pour the warm curry sauce over the onions, making sure they’re fully covered. Seal the jars with lids and rings, then store them somewhere cool and dark. Give it about 4 to 6 weeks for the flavors to really come together before digging in.
Why you’ll love it
These pickled onions add a bright, tangy punch to any dish. The curry spices bring warmth and depth, making them a flavorful twist on a classic condiment. They are easy to make and instantly elevate sandwiches, salads, and grilled foods.
How to serve
These pickled onions are perfect on tacos, burgers, or grilled meats. They also add a zesty contrast to creamy dishes like potato salad or yogurt dips. Try them as a topping for roasted vegetables or mixed into grain bowls for extra flavor.
Storage & leftovers
Store the pickled onions in an airtight jar in the refrigerator. They will keep well for up to two weeks. Always use a clean utensil to avoid contamination and maintain freshness.
