Choko Pickles
Transform your surplus chokos into a tangy homemade delight with this easy Choko Pickles recipe! Featuring fresh chokos (chayote) and brown onions simmered in a spiced vinegar brine, these vibrant pickles are infused with warming hints of turmeric, mustard seeds, and ginger. This traditional pickling method allows the flavors to meld beautifully, culminating in a perfect balance of sweet, savory, and zesty notes. With a shelf-friendly preparation that includes simple sterilization, these pickles are ideal for stocking your pantry or gifting. Serve them alongside cheese platters, cold meats, or sandwiches to elevate any dish with their bold, tangy punch. Perfect for preserving garden bounty, this recipe is a flavorful nod to the art of homesteading, ensuring your chokos shine in every bite.
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Recipe Information
Ingredients
- 1 kg Chokos (chayote)
- 500 g Brown onions
- 750 ml White vinegar
- 500 g Granulated sugar
- 2 tbsp Salt
- 2 tsp Turmeric powder
- 2 tbsp Mustard seeds
- 2 tsp Ground ginger
- 3 tbsp Cornflour
- 4 tbsp Water
Instructions
Peel the chokos and cut them into small cubes about 1 cm in size. Finely dice the onions.
Place the chopped chokos and onions in a large bowl. Sprinkle with the salt and mix well. Leave to stand for 12 hours or overnight to draw out excess moisture.
After the resting period, rinse the vegetables thoroughly under cold water to remove the salt. Drain well and set aside.
In a large pot, combine white vinegar, sugar, turmeric powder, mustard seeds, and ground ginger. Place the pot over medium heat and stir until the sugar has dissolved completely.
Add the drained chokos and onions to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 60–75 minutes, stirring occasionally, until the vegetables are tender and the liquid has reduced slightly.
In a small bowl, mix the cornflour with water to make a smooth paste. Stir the paste into the pot and cook for an additional 5 minutes, stirring continuously, until the pickle thickens.
Remove the pot from the heat and let the pickles cool slightly. Transfer the mixture into sterilized jars, making sure the vegetables are fully submerged in the pickling liquid.
Seal the jars tightly and let the pickles cool to room temperature before storing in the refrigerator or a cool, dark pantry. Allow the pickles to mature for at least one week before serving for the best flavor.
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14224 mg | 618% | |
| Total Carbohydrate | 622.5 g | 226% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 540.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2899 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
