Curried pickled onions

Makes 1 LITRE

Curried Pickled Onions



  • 1kg small pickling onions, peeled
  • 75g table salt
  • 1 litre malt vinegar
  • 200g caster or granulated sugar
  • 2tbsp turmeric
  • 2 cinnamon sticks, halved
  • 2 star anise
  • 2tbsp yellow mustard seeds
  • 12 whole black peppercorns
  • 6 cardamom pods
  • 2 bay leaves
  • 1tbsp cumin seeds
  • 1 x 1 litre or 2 x 500ml sterilized jars


Place the onions in a large bowl and sprinkle with the salt. Cover with cold water and soak for 24 hours. Drain and rinse well under cold water. Peel and set aside.

To make the curry pickling liquor, place all the remaining ingredients into a large saucepan and bring to a rapid boil for 10 minutes. Add the onions and simmer very gently for 20 minutes. Spoon half of the onions into each of the sterilized jars then pour over the pickling liquor. Store in a cool, dark place for at least four weeks before consuming. Once opened consume within one month.

…with rib of beef

3kg rib of beef (with bone)

Pre-heat the oven to 180°C/ 350°F/Gas 4. Make sure your meat is at room temperature. Heat a very large pan and gently cook the rib on all sides until it colours, about two minutes on each side.
Place the rib in a roasting dish, dot the meat with butter. Put the joint in the oven and roast for 40 minutes until medium rare. If you’d prefer the meat to be well done leave it for a further 10 minutes.
Remove the beef and rest for 35 minutes. Return to the oven for 6 minutes just before serving.

Curried Pickled Onions


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