choko pickles {a recipe}

So a couple of months ago {while visiting friends} I tried some of the most amazing sandwich pickles I had ever had and to my surprise was told they were choko pickles…! You know those completely tasteless, weird-looking veggies that your mum or grandma made you eat. I think they steamed them from memory, and {due to the conception that this was all there was to them} took an instant disliking {like avoid at all costs type thing!} to them.

After trying them used in this different way, {and absolutely loving them mind you} I set off to try my hand, again at appreciating this {misunderstood!} veggie. I googled recipes and read reviews on how to prep, cook and even eat chokos {got a little obsessed really!} just so I could reproduce a recipe of those sweet sandwich pickles… Husband’s theory to all this was to call above-mentioned friends’ mum and get the recipe, but I was so determined to out-smart him {and perhaps me?!} and do it myself. So off I went to local store and bought myself a kilo {no mucking around here girls!} and started to peel, and chop and boil to my hearts content.

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This recipe is a little different to the ones I came across in that it uses less added spices – not going to lie and say this was done on purpose {I so didn’t have some of the recommended spices to get the flavours right so I winged it?!}. It works though, and gives you enough sweet-tasting choko pickles for about 2 litres {I got just under 8 little 250ml capacity jars}.

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I packaged them up with these cute little labels {which you can download here} and sent them off with friends, and family and anyone else who happened to be near when I was doing them up. Perhaps this recipe will inspire you to try an old arch-veggie-nemesis too…?! Added bonus is I so showed my husband that it was worth all the googling and taste-testing {complete with screwed-up-face} to achieve it – we are nearly all out!

So in tribute to Althea and her {oh-so-yummy} homemade pickles I tried at her son’s house here is my version for you all to try:

choko pickles {a recipe}
Author: 
Recipe type: sauces & relish
Prep time: 
Cook time: 
Total time: 

Serves: makes 2 litres
 

Ingredients
  • 1 kg chokos
  • 500g onions {I used both brown and red spanish onions in this version}
  • ½ cup cooking salt
  • water
  • 750mL brown malt vinegar
  • 1 kg brown sugar
  • 1 cup plain brown vinegar
  • 2 teaspoons tumeric
  • 3 teaspoons curry powder
  • ¼ teaspoon ground ginger
  • 1 cup plain flour
  • ½ cup cornflour
  • 1 cup water

Instructions
  1. Peel and grate chokos into large bowl. Dice onions and add to chokos.
  2. Sprinkle with salt and add enough water to cover vegetables.
  3. Cover and let stand for 6 hours {many recipes call to let stand overnight – I was in a hurry so left them 6 hours…}
  4. Drain and rinse with cold water.
  5. Place 3 cups of vinegar and brown sugar into large saucepan. Stir over low heat setting until all sugar is dissolved. Increase heat and bring to the boil.
  6. Mix spices and plain flour to a paste with plain brown vinegar.
  7. Add spice paste mixture gradually to chokos. Continue stirring until mixture boils.
  8. Mix cornflour and water to make a slurry, add to choko mixture whisking continuously until mixture thickens.
  9. Reduce heat to medium setting and simmer for 10-15 minutes.
  10. Let cool slightly and pour into sterilised jars.
  11. Add label with kitchen twine and your pickles are ready to gift!

Remember to download your jar labels here too {see I have been busy – the holidays haven’t all been just lazy-do-absolutely-nothing time!}.

Keera x

Comments

  1. I love chokos! Especially as part of a roast dinner, steamed with cheesy white sauce on top. Yummo!! Though the pickles sound awesome!

  2. Somehow the other blog, about sneak peaks disappeared, which was a shame as I wanted to comment that although I am totally un-sew-y I was inspired and completely in awe of your abilities. Xo

  3. Yummy. If you leave a choko on the bench for a while, it will start to grow. Then you can plant it, and have an over abundance of chokos every year. You will never have to pay for them again; you’ll have plenty for making pickles and using in meals, and still have lots to give away! Trust me :)

  4. My husband and I used to eat chokos a lot (in the days before children). We would fry them lightly and they were always super yummy! The one thing I hated about them though was when peeling the skin off it would leave my hands feeling yucky due to the sort of slimy texture of them! Next time I peel them I should probably wear gloves I think! xx

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