vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Okra Pickle

Okra Pickle
GRATED MANGO PICKLE

Grated Mango Pickle

Grated mango pickle is a tongue tickling sweet and sour mango pickle recipe which can be ...

GINGER CHUTNEY RED

Ginger Chutney Red

Ginger chutney is commonly known as allam ginger pachadi. This goes perfect with south In...

FATTA FAT CHUTNEY -BOTTLE GOURD AND CURD CHUTNEY

Fatta Fat Chutney -bottle Gourd And Curd Chutney

It's a great combination of bottlegourd and curd. Served with Rice...

Red Chilli Chutney spicy

Red Chilli Chutney Spicy

Red Chilli Chutney, a hot and spicy yet delicious chutney prepared from dry red chillies ...

Guacamole

Guacamole

Guacamole is an avocado-based sauce that originated with the Aztecs in Mexico. In additio...

Raw Mango and Coconut Chutney

Raw Mango And Coconut Chutney

This is a good combination of fresh coconut and raw mango. This chutney is made out of al...

Okra Pickle Recipe, How To Make Okra Pickle Recipe

This is one of the most commonly consumed vegetable in India. The Punjabis love their bhindi and eat it in every form, fried. Learn the recipe of okra Pickle by Vahchef.

Savor summer's fresh okra for months to come by pickling the veggies with this delicious recipe.

About Recipe

How to make Okra Pickle

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
Okra Pickle
Author : Vahchef
Main Ingredient : Okra & Bhendi
Servings : 0 persons
Published date : November 20, 2016


Ingredients used in Okra Pickle
• Okra - 500 grams.
• Habanero - half piece.
• Onion - half piece.
• Garlic - 2 cloves.
• Vinegar - 3 cups.
• Pickling spice - 1 tablespoon.
• Salt - 2 tablespoons.
• Water - 1 cup.
Method:
  • Wash the okra and pick it over, removing pods that are hard and woody and any with soft spots.
  • Pack the okra into hot sterilized pint canning jars, stem ends down.
  • Place the remaining ingredients into a nonreactive saucepan and bring them to a boil over medium heat.
  • Remove from the heat and slowly pout over the okra in the jars.
  • Seal the jars according to proper canning procedures, and store them in a cool dark place for 4 weeks.

Serve as a condiment.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter