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Choko Pickles

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

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.

You do need to soak the chokos and vegetables used in the recipe in brine overnight, so plan ahead for pickling day.

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.

choko pickles 2

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.

choko pickles recipe

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)
  • 1/4 cup salt.
choko pickles ingredients

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 1/3 cups white vinegar
  • 2/3 cup apple cider vinegar
  • 500 grams brown sugar
  • 2 teaspoons ground turmeric
  • 2 teaspoons dry mustard
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 1/2 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.

making choko pickles

Mix the apple cider vinegar with the remaining ingredients to make a paste.

Add gradually to saucepan, stirring to combine.

spices choko pickles

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, relishes and jam recipes?

Check out our Bread and Butter Pickles recipe and browse the entire Cooking with Nana Ling collection here.

And find more choko recipes here.

choko pickles

Choko Pickles

These old-fashioned mustard choko pickles are perfect with a Ploughman's lunch.
5 from 8 votes
Print Pin Rate
Course: Condiment
Cuisine: Australian
Keyword: choko pickles
Prep Time: 30 minutes
Cook Time: 10 minutes
Resting time: 12 hours
Servings: 5 medium jars
Calories: 1130kcal

Ingredients

  • 750 grams chokos
  • 250 grams onions
  • 250 grams cucumbers, cauliflower or beans (or a combination of all)
  • 1/4 cup salt
  • 2 1/3 cups white vinegar
  • 2/3 cup apple cider vinegar
  • 500 grams brown sugar
  • 2 teaspoons ground turmeric
  • 2 teaspoons dry mustard
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 1/2 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

Calories: 1130kcal | Carbohydrates: 257g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5709mg | Potassium: 432mg | Fiber: 3g | Sugar: 237g | Vitamin A: 26IU | Vitamin C: 28mg | Calcium: 126mg | Iron: 2mg
Recipe Rating




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Esther

Wednesday 10th of May 2023

I had to add more flour to thicken. Is this correct or would it thicken as it cools? Thank you

Libby Hakim

Wednesday 10th of May 2023

Hi! It should thicken as it cools, you shouldn't need to add more flour. thanks!

wilma

Wednesday 3rd of May 2023

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

Wednesday 3rd of May 2023

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

Monday 1st of May 2023

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

Monday 1st of May 2023

Wonderful! Thanks so much for the feedback, rating and review. Happy cooking :)

Alex

Saturday 4th of February 2023

Do you have to let the choko pickles to set for 2 weeks or what just asking thank you

Diane Gordon

Saturday 4th of June 2022

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

Monday 6th of June 2022

Nice idea! Thanks for leaving a great rating and feedback, Diane :)

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