Choko Pickles
These old-fashioned mustard choko pickles are perfect with a Ploughman's lunch.
Nutrition Facts
1130 kcalCalories
3 gProtein
257 gCarbs
9 gFat
Ingredients
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.
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Reviews from the Original Source
I have tried to make pickles so many times without success
This method is so easy and it works
Susan Smith 🫶😊
Love this recipe! I've made it twice and will make again this week. Thank you
This is a fantastic recipe. Everyone I give a jar to just raves about it. Actually it tastes very similar to a recipe my grandmother used to make. I used raw sugar in the second batch I made and I preferred the colour more tasted the same. At this time of year I have so many chokos it such a great way to use them up.
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
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
Do you have to let the choko pickles to set for 2 weeks or what just asking thank you
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