Choko Pickles is one of the most popular choko recipes, and this easy Choko Pickles Recipe is based on the old-fashioned recipes shared among Aussie home cooks many decades ago.
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Why you'll love this recipe
It's easier than other recipes! You do need to soak the chokos and vegetables used in the recipe in brine overnight, so plan ahead for pickling day.
You'll thank yourself later. The recipe makes about 5 medium jars, so you can enjoy your flavour-packed chokos well into the cooler months that follow choko season – or share with your friends.
(And if you have plenty of chokos, find more awesome choko recipes here).
Choko Pickles Recipe
This recipe is based on the recipes pictured below from The Sydney Morning Herald, April 1953, The Australian, January 1923, Port Adelaide News, April 1923, and The Gundagai Independent, April 1932.
I've tested, tweaked and combined the recipes to create the ultimate Choko Pickles recipe which you can find in the recipe card at the end of this post.
How to make Choko Pickles
To get started, you'll need 750 grams of chokos plus:
- 250 grams onions
- 250 grams cucumbers, cauliflower or beans (or a combination of all)
- ¼ cup salt.
Peel the chokos and remove the seeds. Then, chop the 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.
The next day
Your chokos and veges are now ready to be turned into pickles!
Drain the chokos and veges and rinse in cold water.
Now, gather the rest of the ingredients:
- 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.
Combine the white vinegar and brown sugar in a saucepan and stir over medium heat to dissolve sugar.
Bring the mixture to the boil before adding the vegetables and bringing back to the boil.
Mix the apple cider vinegar with the remaining ingredients to make a paste.
Add gradually to saucepan, stirring to combine.
Simmer the mixture for 10 minutes, until it thickens, and then transfer to sterilised jars while the mixture is hot.
Seal and then allow to cool. Store in a cool, dry place.
Want more old-fashioned pickles and relishes?
Of course you do! Here are some of my favourites (or find the entire condiments collection here):
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Choko Pickles
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.
Christine says
Thank you for your recipe. I have used this a couple of times my friends love it. It is pretty much the same as my grandmothers recipe (I am 72, so very old) Now I can keep the recipe digitally. I still have my mothers handwritten instructions which I keep lovingly.