Jujube (Ziziphus zizyphus) or as we call it Boroi or Kuul in Bangladesh, is a sweet and sour fruit that can be found during late winter and early spring. It is a beloved fruit and eaten in different ways in Bangladesh.

In this article (link), you can see the various stages of Boroi being collected, dried and stored for longer use (unfortunately the article is in Bangla – but you can clearly see the pictures chronologically).

You can make many types of pickles with Jujube or Boroi – sweet/sweet and sour/ sour/sour and hot/ hot/hot and sweet, like thousands of combinations. However, today I picked sweet and hot combination, because it is one of the easiest to make among all recipes.

I have brought dried sour jujube from Bangladesh recently. It is not often found in Denmark or in Europe, however the closest version of Jujube could be small yellow plums, of which I already wrote a recipe, which you can check here.

So I took about 500g of Dried sour jujube, 250g of dates molasses, black salt and normal salt to taste, lots and lots of Bangladeshi chili and a bay leaf, which I forgot to add in this picture.

The first step to this pickle would be to wash jujube very well in cold water for four to six times until there’s no residue or dirt visible in the water.

After washing and drying jujube, I pick each one of jujube and pinched a small hole. It will ensure the spices and juices to get inside of the fruit.

Meanwhile I added water in a pan and start melting molasses. When whole molasses melted and molasses juice started boiling, I added the jujube to the pan.

The fruits started absorbing the molasses juice and started swelling up.

At this stage, I started adding the spices one by one – black salt, roasted pach phoron powder, bay leaf and red dry chili flakes. All ingredients were mixed well with jujube. After adding all the ingredients, it did not take much time to finish the cooking.

When finished, I took the pickles out of the pan and put in another bowl to cool them down. Otherwise it will be burned if you let the pickle sit in the cooking pan. After being cooled down, I transfer it in a box and kept in fridge.

Thanks to this following you tube video where I learned to make the delicous and quick pickle of Jujube Boroi. I followed the exact quantity and process and it turned out really delicious!

Recipe: Garlic Pickle Cooking time: 20min

Ingredients: Garlic – 800g (big cloves only) Tamarind Paste- 500g / 2 cups Mustard powder – 2 table spoon Salt – 3 table spoon Turmeric powder – 0.5 tea spoon White Vinegar – 3 table spoon Chili powder – 3 tbsp Pach phoron – 1,5 table spoon Coriander powder – 2 table spoon Ginger paste- 1,5 tea spoon Dry red chili- 8-10 (As per taste) Fennel seed – 1,5 tea spoon Sugar – 400g (or as per taste) Mustard oil – 750g /3 cups

1. Peel all the garlic and poke a whole in all big cloves. 2. Heat mustard oil in a big wok and add pach phoron and dry red chili. 3. When red chilies are inflated, add all garlic to pan. It starts to bubble but keep them stirring. 4. When garlic are little toasted, add ginger paste. 5. Now continue to add all the dry ingredients like turmeric, chili, coriander,mustard powder, salt and continue to stir them. 6. Now add vinegar, tamarind paste and white sugar. Keep them stirring. 7. When it starts to bubble again, add fennel seeds and transferred them in a separate bowl. 8. When the pickles cooled down, put them in a glass jar and keep them for 10-12 days.