Ber ka achaar/jujube pickle
Reminds me of a huge jujube tree in our backyard. It use to be loaded with riped and unripe jujube. With the wind flowing, ground under the tree looked alive in shades of yellow and green.
Riped and good ones were then pickled for elders while we kids enjoyed them as it is.
#SD3
Ber ka achaar/jujube pickle
Reminds me of a huge jujube tree in our backyard. It use to be loaded with riped and unripe jujube. With the wind flowing, ground under the tree looked alive in shades of yellow and green.
Riped and good ones were then pickled for elders while we kids enjoyed them as it is.
#SD3
Open in Cookpad AppSteps
- 1
Wash ber by first soaking them in water, strain the water and dry them on a cloth in sunlight or under the fan.
- 2
Break open each one to check for worms or rotten ones.
- 3
Heat up mustard oil to smoking point n then cool and keep aside
- 4
Take all the whole spices and make a coarse powder. Take out in a borad vessel.
- 5
Add chilli powder, turmeric powder, asafoetida, both salt and half of the mustard oil. Mix well.
- 6
Add jaggery powder, you can skip adding jaggery but it balances out the tangy taste of ber.
- 7
Now after mixing everything well add ber, mix it with delicate hands. We dont need pasty pickle
- 8
Fill it in a clean sterilised glass jar, allow it to rest on your kitchen counter for a day.
- 9
Next day add remaining oil. Keep it in sunlight for a week. Lightly stir it with a clean spoon every second day during the week.
- 10
Delicious ber pickle is ready to eat! You can store it for months or as long as it lasts without refrigerating.
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