Jain-Style Pickled Okra For Dinner Recipe

About this recipe

A tangy and flavorful pickled okra recipe tailored for Jain dietary preferences, perfect as a side dish or snack for dinner. This quick and easy preparation ensures a delightful burst of flavor without compromising dietary restrictions.

Ingredients

• 250 g Lady Finger (Bhindi)
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 kg Simply Staples Mineral Rich Sea Salt
• 100 g Jk Jeera Powder / Cumin Powder

Instructions

1. 1. Wash 500 g of okra thoroughly and trim the stems without cutting into the pods.
2. 2. In a mixing bowl, combine 5 tbsp lemon juice, 3 1/2 tbsp sea salt, and a pinch of cumin powder. Stir until the sea salt dissolves completely.
3. 3. Place the okra in a large pot and cover with water. Add the lemon juice and sea salt mixture to the pot.
4. 4. Bring the pot to a boil over medium heat and let it boil for 2 minutes.
5. 5. Carefully transfer the boiled okra into sterilized jars, ensuring they are packed tightly but not crushed.
6. 6. Pour the hot lemon juice and sea salt water mixture into the jars, filling them to the brim. Seal the jars tightly with lids.
7. 7. Place the sealed jars in a hot water bath and simmer for 10 minutes to ensure proper sealing.
8. 8. Remove the jars from the water bath and let them cool completely before storing.
9. 9. Serve the pickled okra as a tangy side dish or snack during dinner.