Peel & Wash 2kg of pickling onions and soak in salty water overnight (using non iodised table salt)
Heat your glass preserving jars in the oven on 100oC for about 20 minutes. Then put on the bench standing on a wooden board.
Mix all dry ingredients together in a pot and begin to gently heat
1 Tablespoon Mustard Powder
2 Tablespoon Curry Powder
1 teaspoon Tumeric Powder
2 Tablespoon Allspice powder
4 Tablespoons plain flour
600gm Brown Sugar
Slowing add 1.5 litres of Malt Vinegar to the spices to make a paste.
Gently bring to the boil and simmer for around 45 mins. (the mixture should resemble a curry sauce)
When you are ready to start drain the salty liquid off the onions
Pack the onions into your hot preserving jars
Then pour your curry mix into your jars to cover the onions, leaving some headroom at the top so liquid does not reach all the way to the lid.
Screw on your sterilised 1 pc metal lid or your dome & screw band if you prefer.
Allow to cool and store.
Leave to establish flavour for about 3-4 weeks before you eat. The longer they sit the better
This recipe will make enough to fill about 4 of our 1Litre glass preserving jars (if the last jar is not full enough just add an extra onion or two to it)
Shelf stable for up to 2 years for best before use