• Immature bilimbi - 250 g
  • Vinegar – 1 cup
  • Salt water to taste
  • Pepper – few grains
  • Chili – few pods
  • Dry Cinnamon barks
  • Jam bottle with wide openning



• Wash bilimbi fruits properly and remove the stems subsequently dab until the water on the surface of the fruit is removed
• Dried bilimbi fruits are then filled to ¾ of the jam bottle
• Add the ingredients respectively into the bottle; salt water to taste, few grains of pepper, few pods of chili and dried cinnamon. If any space is left bilimbi fruits can be further added in to the bottles and subsequently properly closed.
• Let the contents in the bottle ferment for one week and can be served as pickles.