Recipe By Kiwi Scotty
Published Mar 5th
Prep 30m Cook 5m Additional - Ready In 15d 35m
Servings 2 one quart canning jars Calories 58.1

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.

Recipe Ingredients

  • ½ cup salt
  • 2 quarts cold water
  • 2 ½ pounds fresh pearl onions, peeled
  • 1 cup packed brown sugar
  • 2 tablespoons flour
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon dry mustard powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 2 ¾ cups malt vinegar

Cooking Directions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

  • Calories 58.1
  • Carbohydrate 14.4 g
  • Fat 0.1 g
  • Fiber 0.1 g
  • Protein 0.5 g
  • Sodium 16.7 mg
  • Sugar 8.6 g


  1. The BEST curried onion recipe!! I will never use another, these little onions are a firm favourite and a lovely addition to any BBQ
  2. I made them last year for my Mum's birthday and they have just finished them. My step-father loved them so much that it's the only thing he has asked for for his 70th birthday. Thank you for sharing.

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