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.
Susan Smith says
I have tried to make pickles so many times without success
This method is so easy and it works
Susan Smith 🫶😊
Libby Hakim says
I am so happy to hear this!! Life is better with pickles 🙂 Enjoy! And thanks for rating and reviewing this recipe, Susan.
Angela says
A grandparent reminder and favourite for sure thanks for the recipe
Libby Hakim says
You're welcome!
Donna says
Love this recipe! I've made it twice and will make again this week. Thank you
Therese says
Love this simple but wonderfully tasty pickles created from such a humble fruit. Great for gifting and loved by all. Thanks Nana Ling 🥹
Diane Gordon says
This a good pickles recipe. I did make a few changes. I substituted brown malt vinegar instead of vinegars in recipe. I also added a little bit of chilli powder. As we like to use these pickles on sandwiches I gave them a blitz with the emersion blender. Yummy ham and pickles. I found they have stored very well in the pantry.
Trudy Bowman says
May I ask which veggies you added to the chokos please?
Libby Hakim says
I add cauliflower and cucumber when I make them myself. Enjoy!
Esther says
I had to add more flour to thicken. Is this correct or would it thicken as it cools?
Thank you
Libby Hakim says
Hi! It should thicken as it cools, you shouldn't need to add more flour. thanks!
wilma says
Hi. thanks for the great recipe. My son dropped some chokos in the other day expirso I was happy to make this. Can you tell me the expected expiry time and should they be kept in the fridge. Much appreciated Wilma
Libby Hakim says
Hi Wilma. You're welcome! I keep them in the fridge for a few months, however I avoid giving guidance here as there are so many factors involved in how long they'll keep. Enjoy your pickles! x
Gingernut says
Nice recipe, I couldn’t find my old one as choko is not regular here. The only thing I changed- reduced sugar to 400g for 1kg choko and reduced flour to 1/4 cup and it was thick enough as it thickened more while cooling in a jars. Definitely will keep the recipe for the future, thank you
Libby Hakim says
Wonderful! Thanks so much for the feedback, rating and review. Happy cooking 🙂
Alex says
Do you have to let the choko pickles to set for 2 weeks or what just asking thank you
Diane Gordon says
Also as we don't like big chunks of veggies in the pickles I put the stick blender through them before adding the spices.
Libby Hakim says
Nice idea! Thanks for leaving a great rating and feedback, Diane 🙂
Diane Gordon says
Great recipe. My mum has always been the go to lady for pickles in our family. Last time I tried making them they were to salty so ended up in the garbage. Made a triple batch of these yesterday and they are delicious. Also easy to make.👌
Libby Hakim says
Yay!! So glad you had success with this recipe. Thanks for leaving a rating and review... and happy pickling! Libby 🙂
Noel Smith says
This is a fantastic recipe. Everyone I give a jar to just raves about it. Actually it tastes very similar to a recipe my grandmother used to make. I used raw sugar in the second batch I made and I preferred the colour more tasted the same. At this time of year I have so many chokos it such a great way to use them up.
Libby Hakim says
Awesome! Thanks for the rave review, Noel. Enjoy your chokos! (Also, here's more recipe ideas for chokos: https://www.cookingwithnanaling.com/choko-recipes/)
Steve Watson says
A good old standard recipe that you can play with and still achieve a great result.
I found that the addition of capsicum gave a little more zing.
Finishing time, unless you want crunchy choko, requires considerably more time than 10mins.
Libby Hakim says
Thanks for the review and feedback, Steve! Happy cooking 🙂