Easy Choko Pickles Recipes

CHOKO PICKLE

Choko pickle image

Turn the pear-shaped South American vegetable into a delicious condiment.

Categories Side

Time 1h30m

Yield Makes 5 Cup

Number Of Ingredients 9

Ingredients

1 kilogram (2 pounds) chokoes, peeled, cored, chopped finely
2 large brown onions (400g), chopped finely
1/4 cup (70g) coarse cooking salt (kosher salt)
2 teaspoon curry powder
2 teaspoon mustard powder
2 cup (440g) white (granulated) sugar
2 cup (500ml) white vinegar
1 tablespoon cornflour (cornstarch)
1 tablespoon white vinegar, extra

Steps:

Combine choko, onion and salt in large non-metallic bowl; stand 2 hours. Rinse and drain well.
Combine vegetables with curry powder, mustard powder, sugar and vinegar in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 45 minutes or until pickle is thick.
Blend cornflour with extra vinegar in small bowl until smooth; stir into pickle. Simmer, stirring, about 5 minutes or until mixture boils and thickens.
Spoon hot pickle into hot sterilised jars; seal immediately. Label and date jars when cold.

Nutrition Facts : ServingSize Makes 5 Cup

EASY HOMEMADE PICKLES

Easy Homemade Pickles image

My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these homemade pickles. The recipe comes from my grandmother.-Angela Lienhard, Blossburg, Pennsylvania

Provided by Taste of Home

Categories Snacks

Time 45m

Yield 8 quarts.

Number Of Ingredients 8

Ingredients

14 pickling cucumbers
40 fresh dill sprigs
4 garlic cloves, sliced
4 quarts water
2 cups cider vinegar
1 cup sugar
2/3 cup salt
2 teaspoons mixed pickling spices

Steps:

Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 280mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

CHOKO PICKLES

Choko Pickles image

This is a recipe I got from my grandmother who probably got it from her mother and so on. I have always love these pickles with corn meal, lamb chops and sausages. Enjoy!

Provided by Moo1968

Time P1DT1h

Yield 10 jam jars approx

Number Of Ingredients 9

Ingredients

4 -5 medium chokos
4 large onions
3 cups sugar
1 1/2 teaspoons mustard powder
1 teaspoon ginger powder
2 liters apple cider vinegar
1 1/2 cups plain flour
2 teaspoons turmeric
2 teaspoons curry

Steps:

Chop chokos and onions into seperate dishes.
Cover with 2 handfuls of salt then cover with boiling water.
Leave to stand overnight.
Drain off water, place in boiler.
Add sugar and cover with vinegar; boil for half an hour.
Let it go off the boil and cool for 5-10 minutes.
Mix flour and spices in a bowl add enough vinegar to make a smooth paste.
Add to choko and onion mix and stir well; bring back to boil and boil for a few minutes until thick, stirring to avoid lumps.
Bottle.
Don't screw lids until cold.

Nutrition Facts : Calories 373.3, Fat 0.5, SaturatedFat 0.1, Sodium 12.6, Carbohydrate 83, Fiber 1.7, Sugar 63.4, Protein 2.7

CHOKO PICKLES

Choko Pickles image

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

Provided by Libby Hakim

Categories Condiment

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 1130 kcal, Carbohydrate 257 g, Protein 3 g, Fat 9 g, SaturatedFat 7 g, Sodium 5709 mg, Fiber 3 g, Sugar 237 g, UnsaturatedFat 2 g, ServingSize 1 serving

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