These old-fashioned mustard choko pickles are perfect with a Ploughman's lunch.
Servings: 5 medium jars
- 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
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.
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