New Zealand Style Curried Pickled Onions

New Zealand Style Curried Pickled Onions


9 people made this

These are pickled onions, New Zealand style, with a thick pickling sauce and a curry taste. It's powerful!

Kiwi Scotty

Serves: 32 

  • 1 kg pickling onions
  • 1/2 cup (90g) salt
  • 2 litres cold water
  • 1 cup (155g) brown sugar
  • 2 3/4 cups (440ml) malt vinegar
  • 2 tablespoons flour
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon dry mustard powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice

Preparation:1hour  ›  Cook:5min  ›  Ready in:1hour5min 

  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. In a saucepan combine the brown sugar and 2 1/2 cups of the malt vinegar and heat.
  3. In a small bowl, mix together the rest of the dry ingredients, add the remaining 1/4 cup of malt vinegar and mix to a smooth paste. Stir the paste into the hot vinegar and cook stirring until mixture thickens about 2 minutes. Once thick, set aside and allow to cool.
  4. Drain the onions, and pack into two sterilized 1 litre 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.

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Reviews (2)


My late mother used to make this receipe we all loved it. I have made it this week and cant wait for them to mature. - 21 Jan 2010


I gave this recipe a go and while the wait was long it was worth it! The batch was eaten in about 3 months and remained absolutely fantastic however I wondered how I could use the remaining pickling sauce .....well I marinated BBQ lamb chops for a day and all the flavours were there including the long gone onions and the lamb was not over-powered in the slightest. Still have enough sauce left to try it on beef or chicken,.. maybe pork? So give this a try...waste not want not and really worth it! - 25 Feb 2015

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