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.
- 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.
How to make the tasty recipe procedure as follows:
- 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.
How to make the tasty recipe description mentioned here,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.