| Prep: 15 mins | Cook: 24 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 60 | 0.2g | 0g | 10g |
| sugars | fibre | protein | salt |
| 6g | 2g | 1g | 1g |
I first fell in love with the Curried Pickled Onions while dining at a quirky little restaurant in Portland’s Old Port district. In this idyllic seaside city of my birth, the aromatic curry-infused vinegar brine, the crunch of perfectly pickled onions, and a hint of sweet and salty undertones, reminded me of the complexity of flavors found in our favorite New England seafood dishes. Despite being a bit of a departure from my usual seafaring subjects, the curried pickled onions truly captured my culinary heart.
The Health Benefits
What amplifies my adoration for this recipe even further, is the fleet of health benefits it offers. Red onions, for example, are a great source of antioxidants and can support heart health. Combine that with the anti-inflammatory properties of turmeric and the digestive aid of fennel seeds, and you’ve got a veritable cocktail of health-boosting goodness.
Pairing Possibilities
Is there anything as versatile as pickled onions? I firmly believe that Curried Pickled Onions have a place in almost any dish. Transform a simple salad into a flavorful explosion, or bring an unexpected twist to a traditional lobster roll or clam chowder, my daughters Erin and Samantha’s all-time favorites. If you’ve ever enjoyed the pairing of fish and citrus, you’ll understand why the acidic edge of these pickled onions provides a beautiful complement to seafood.
The Curried Pickled Onions also work wonders with Indian-inspired dishes or your favorite BBQ-style foods. The zesty curry flavor matches well with savory meats, adding an exciting boost of flavor. If you’re particularly adventurous, serve them on a cheese board. The tangy, sweet, and spicy notes cut the creaminess of cheese and offer a delightful contrast.
As with any recipe, the real secret is to make it your own. Pair these onions with your favorite dishes, explore new combinations, and discover the wealth of flavors that come with adding this versatile accoutrement to your culinary repertoire.
What You’ll Need
- 3 large red onions, thinly sliced
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon black peppercorns
- 2 teaspoons salt
- 1 teaspoon sugar
Method
Step One
Start by prepping your red onions, slice them thinly and set to the side.
Step Two
Next, take a large pot and combine your white vinegar and water. Bring this mixture to a boil over medium heat.
Step Three
Once the water and vinegar are boiling, add your mustard seeds, coriander seeds, fennel seeds, curry powder, turmeric, black peppercorns, salt, and sugar to the pot.
Step Four
Lower the heat to a simmer and stir well to ensure the spices and sugar are dissolved completely. Let this mixture simmer for about 10 minutes to allow the flavors to meld together.
Step Five
After simmering, add your sliced red onions to the pot. Stir well to ensure all the onions are coated with the spicy vinegar mixture. Let the onions cook in this mixture for about 5 minutes, until they are slightly softened.
Step Six
Turn off the heat and let the pickled onions cool to room temperature within the pot.
Step Seven
Once cooled, transfer your pickled onions into clean jars, ensuring the onions are fully submerged in the pickling liquid.
Step Eight
Seal your jars tightly and store in the refrigerator for at least 24 hours before using. The pickled onions will get more flavorful the longer they sit in the refrigerator, and they can be stored for up to 2-3 weeks. Enjoy!
