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choko pickles
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5 from 6 votes

Choko Pickles

These old-fashioned mustard choko pickles are perfect with a Ploughman's lunch.
Prep Time30 mins
Cook Time10 mins
Resting time12 hrs
Course: Condiment
Cuisine: Australian
Keyword: choko pickles
Servings: 5 medium jars
Calories: 1130kcal


  • 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