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

• 300 g Taj Cut Okra 300g
• - Sunita Lemon Juice Organic
• - Tata Salt
• - Mccormick 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 salt, and a pinch of cumin powder. Stir until the salt dissolves completely.
3. 3. Place the okra in a large pot and cover with water. Add the lemon juice and 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 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.

Frequently asked questions

Why is the okra boiled for only 2 minutes in this recipe?

Boiling the okra for just 2 minutes helps to slightly soften it while preserving its crunch and vibrant green color. Overcooking would make the okra mushy and compromise its texture, which is essential for a good pickled dish.

What role does Sunita Lemon Juice play in this recipe?

Sunita Lemon Juice acts as a natural preservative and adds a tangy flavor to the pickled okra. Its acidity helps to maintain the okra's texture and ensures the pickling process is safe by inhibiting bacterial growth.

How can I ensure the jars are properly sealed during the hot water bath step?

Ensure the lids are tightly secured before placing the jars in the hot water bath. During the 10-minute simmer, you should see small bubbles escaping, indicating the air is being pushed out. After cooling, check the lids for a vacuum seal by pressing the center — it should not pop back up.

Can I substitute cumin powder with another spice in this recipe?

Cumin powder adds a warm, earthy flavor that complements the tanginess of the lemon juice. If you don't have cumin powder, you can use ground coriander or a pinch of garam masala for a similar Indian flavor profile, but it will slightly alter the taste.

What are some common mistakes to avoid when making this pickled okra?

One common mistake is cutting into the okra pods while trimming the stems, which can cause the pods to release their sticky mucilage and affect the pickling liquid. Another is not dissolving the salt completely in the lemon juice mixture, which can lead to uneven seasoning.

How long can I store the pickled okra, and how should I store it?

Once sealed properly, the pickled okra can be stored in a cool, dark place for up to 6 months. After opening a jar, refrigerate it and consume the contents within 2-3 weeks for the best flavor and quality.