Oh No Its Choko Pickle Food

CHOKO PICKLES

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.

CHOKO PICKLES

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.

OH NO, IT'S CHOKO PICKLE

Steps:

• Cut up the chokos and onions, add the salt, then cover with cold water. Next day scoop off the excess water, then boil the choko and onion mixture for 15 minutes.In a large pot mix together the plain flour (mixed to a paste with a little of the vinegar first), then the rest of the vinegar, curry powder, turmeric and mustard.Bring to the boil, stirring. Add 1kg (2lb) brown sugar and stir to dissolve. Add the cooked chokos and onions to the vinegar mixture and bring back to the boil. Cook 10 minutes more, stirring or until desired consistency is reached.