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 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)
• 1/4 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 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.

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, 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.