In our kitchens, some of the best recipes don't come from cookbooks; they are passed down through generations. My mother-in-law’s pickle recipes are legendary because they simply never fail. Recently, when a follower (Nagamani Dalna) asked for a traditional Ber pickle recipe, I knew I had to bring out this family heirloom. From sourcing sun-dried berries at a Tribal Haat to the patient 3-day curing process, here is the soulful journey of making the perfect Indian Jujube Pickle. Recipe Card & Ingredient List ½ kg Sun-dried Ber (Jujube) ½ cup Jaggery (Gur) 2 tbsp Mustard Oil 1 tsp Kashmiri Red Chili Powder 1/2 tsp each of Roasted Cumin, Fennel, Methi dana Powder Salt to taste Phase 1: Sourcing and The 48-Hour Curing Secret The foundation of a great pickle starts with the fruit. We used dried Ber (Indian Jujube) sourced from a tribal market to ensure they were free from chemical processing. Step 1: The Salt Bath After thoroughly ...
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