Thursday, 19 January 2012

Choko Pickle

The weekend before Christmas I finally got around to making something that has been on my 'to do' list for quite a while - choko pickle.

I walked down to Shepherd's Bush Market, purchased myself 12 lovely chokos and set to work.

The recipe that I used is a family recipe that I found in my Nan's cookbooks. Nan's choko pickle was a favourite of everyone, however I couldn't even remember the last time I had any and this was something that I wanted to rectify. Unfortunately, the recipe didn't have a method or any instructions on how to actually make the pickle - all I had was a list of ingredients and quantities.

I decided to make the choko pickles as if I was making tomato relish - over about 12 hours I salted, drained, re-salted and re-drained the chopped vegetables too many times to count.

The vegetables then went into a stockpot and were cooked with vinegar, sugar and some top secret spices. Once ready, it was straight into jars and ready to eat.

As luck would have it, we had some leftover roast pork from the previous evening. Roast pork rolls served with a generous helping of choko pickle - absolutely delicious!

One thing that I have discovered is that twelve chokos makes a lot of pickle! But that's okay - we seem to be working our way through the jars quite quickly!


  1. Replies
    1. Hi Frugal Farmer!

      It's a vegetable from the same family as squash and cucumbers. Wikipedia will probably do a much better job of explaining -

      Lots of people eat them steamed with some salt and pepper, or roasted. A friend has also told me that the seed is the best part.