Jain-Friendly Sweet And Tangy Pickles Recipe

About this recipe

A delightful Jain-friendly pickle recipe with a perfect balance of sweetness and tanginess, ideal for dinner accompaniments. These pickles are made with cucumbers and a blend of spices, ensuring a flavorful yet dietary-compliant treat.

Ingredients

• 450 G English Cucumber 450-550g
• - Sunita Lemon Juice Organic
• 250 Ml Terre Exotique Agave Syrup, 250Ml
• 1 Kg Kosher Sea Salt Bwfo
• - Mccormick Cumin Powder

Instructions

1. 1. Wash and cut the cucumbers into slices about 1/4-inch thick.
2. 2. In a large bowl, mix the cucumber slices with 1 cup of salt. Let them stand overnight to draw out excess moisture.
3. 3. The next morning, drain the cucumbers and press out as much juice as possible. Rinse them once in cold water and set aside.
4. 4. In a pot, combine 2 1/4 cups of lemon juice, 2 tablespoons of agave syrup, and 1 teaspoon of cumin powder. Bring the mixture to a boil and let it simmer for 1 minute.
5. 5. Add the drained cucumber slices to the pot and simmer them in the lemon juice mixture for 5 minutes.
6. 6. Carefully pack the cucumber slices into clean, hot, sterile jars, leaving about 1 inch of space at the top.
7. 7. Pour the hot lemon juice mixture into the jars, filling them to the top and ensuring the cucumbers are fully submerged.
8. 8. Seal the jars tightly and allow them to cool to room temperature before storing.
9. 9. Serve these sweet and tangy pickles as a flavorful side dish for dinner.