Jain Refrigerator Dill Pickles Recipe

About this recipe

A crisp and refreshing pickle recipe tailored for Jain dietary preferences, perfect as a dinner side or snack. These pickles are made without root vegetables and stay crunchy without boiling the jars.

Ingredients

• 1 Bunch Dill Leaves (Sabbasige Soppu)
• 3 pcs Cucumber Green
• 100 g Whole Farm Premium Black Peppercorns
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g Chukde Coriander Seeds
• 200 g Whole Farm Premium Black Big Mustard Seeds
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. In a saucepan, bring 3 cups of vinegar, 1/4 cup of salt, and 3 cups of water to a boil. Let it simmer for 5 minutes.
2. 2. Divide 18 black peppercorns, 6 teaspoons coriander seeds, 3 teaspoons whole mustard seeds, and 12 sprigs of dill equally into three 1-quart pickle jars.
3. 3. Wash and slice 4 pounds of cucumbers into spears or rounds, ensuring they are evenly sized.
4. 4. Pack the cucumber slices loosely into the jars, leaving some space at the top.
5. 5. Carefully spoon the hot vinegar mixture into the jars, ensuring the cucumbers are fully submerged. Seal the jars with enameled metal lids and allow them to cool to room temperature.
6. 6. Refrigerate the jars for at least 2 weeks before serving to allow the flavors to develop. Enjoy crisp, flavorful pickles as a side or snack.