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



Okra Pickle

Okra Pickle
CUCUMBER AND BENGAL GRAM CHUTNEY

Cucumber And Bengal Gram Chutney

A crunchy chutney of cucumber with dals, and peanuts. A sour kind of chutney to be best e...

Lemon pickle

Lemon Pickle

A spicy and sour healthy pickle to tickle your taste buds for a moment....

GINGER KARAM

Ginger Karam

Ginger karam is a used for curing gastrointestinal problems. This is served with tiffins ...

Sun Dried Tomato Pickle

Sun Dried Tomato Pickle

Sun Dried Tomato Pickle is traditionally this andhra tomato pickle is made with sun dried...

GYPSY STYLE EGGPLANT- SMOKED BANJARAN BAINGAN BARTHA

Gypsy Style Eggplant- Smoked Banjaran Baingan Bartha

A North Indian speciality of roasted brinjals made into a simple but exotic preparation w...

LALBOPLACHI BARITH KADOO BARTHA

Lalboplachi Barith Kadoo Bartha

Lalboplachi Barith kadoo Bartha, pumpkin mashed and made into raita....

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

(89 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