Choko Pickles

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4.93 from 13 votes

These old-fashioned mustard choko pickles are perfect with a Ploughman's lunch.

Prep Time30

Cook Time10

Resting time12

Course: Condiment

Cuisine: Australian

Servings: medium jars

Calories: 1130kcal

Author: Libby Hakim

Ingredients

750 grams chokos
250 grams onions
250 grams cucumbers, cauliflower or beans (or a combination of all)
¼ cup salt
2 ⅓ cups white vinegar
⅔ cup apple cider vinegar
500 grams brown sugar
2 teaspoons ground turmeric
2 teaspoons dry mustard
1 teaspoon curry powder
½ teaspoon ground ginger
⅛ teaspoon cayenne pepper
½ cup plain flour

Instructions

Peel chokos and remove seeds. Chop chokos, onions and other vegetables into small pieces and place into a bowl.
Add salt and stir through. Cover with water and leave, covered, overnight.
Drain vegetables and rinse in cold water.
Combine white vinegar and brown sugar in a saucepan and stir over medium heat to dissolve sugar. Bring to the boil. Add vegetables and bring back to the boil.
Mix apple cider vinegar with remaining ingredients to make a paste. Add gradually to saucepan, stirring to combine.
Simmer mixture for 10 minutes and then transfer to sterilised jars while mixture is hot. Seal and then allow to cool. Store in a cool, dry place.

Nutrition

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