Jujube Pickles | Boroi Achar Recipe | বরই আচার রেসিপি | Sweet Pickle Recipe | How To Make Pickles

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a lighter flavor while vegetable oil is more economical.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar is a cost-effective alternative.

green chilies

🥗Healthier: jalapeños

💰Cheaper: dried red chilies

Jalapeños offer a milder heat, while dried red chilies are often more affordable.

Wash and dry the jujubes thoroughly.

Heat mustard oil in a pan until it starts to smoke, then let it cool.

Combine vinegar, salt, sugar, turmeric powder, and red chili powder in a bowl.

Add the cooled mustard oil to the vinegar mixture and stir well.

In a separate pan, dry roast cumin seeds, fenugreek seeds, and black mustard seeds until fragrant.

Crush the roasted spices coarsely and add them to the mixture.

Peel and finely chop ginger and garlic, then add to the mixture along with green chilies.

Mix the jujubes into the spice and oil mixture until well coated.

Transfer the mixture to a clean, sterilized jar.

Seal the jar tightly and let it sit at room temperature for 2-3 days to develop flavors.

Store in the refrigerator for up to a month before serving.

Cooking Techniques

Spice Level: