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



Okra Pickle

Okra Pickle
basic chicken pickle

Basic Chicken Pickle

this spicy chicken pickle is one of many ways we make chicken pickle...

GINGER GARLIC MANGO PICKLE

Ginger Garlic Mango Pickle

Ginger garlic mango pickle is a delicious Indian recipe served as a pickles and chutneys....

Brinjal eggplant chutney

Brinjal Eggplant Chutney

Eggplant chutney is a spicy and tangy chutney, eggplant/ brinjal blended with ginger, gar...

Raw Mango And Moong Dal Chutney

Raw Mango And Moong Dal Chutney

An easy and healthy Andhra chutney recipe prepared with roasted moong dal and raw mango. ...

Quick and simple coconut chutney

Quick And Simple Coconut Chutney

Coconut chutney recipe is an easy and quick to make chutney which serves as a side dish f...

Peanut Onion Tomato Chutney

Peanut Onion Tomato Chutney

Onion Tomato peanut Chutney is easy delicious chutney for idli, dosa or South Indian tiff...

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