Ingredients
32
32 servings
- •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
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 32 servings
- Calories: 58
- Carbohydrate: 14g
- Fat: 0g
- Fiber: 0g
- Protein: 1g
- Sugar: 9g
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