Curried Pickled Onions

1 . Stage

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 . Stage

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.

3 . Stage

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.