Being a huge fan of pickled vegetables, I was really surprised that I could not find a recipe for Pickled Choko online.
There were plenty of Choko pickles recipes but nothing that just pickled the thinly sliced Choko.
So, after I had finished pickling some chillis yesterday I had some of the pickling vinegar left over I decided to try putting some thinly sliced Choko into the hot liquid I did not cook it any further just allowed it to sit for a few minutes then bottled it.
As always, my trusty taste tester was there to give me a verdict on how it went,
My Hubby is always up to taste the new stuff from the test kitchen, He gave it the big thumbs up so I am quite confident that this will be a real favorite and will get even better once left in the cupboard for a month to fully pickle.
I just used a very simple pickling vinegar.
1 cup white vinegar
1 cup water
1/2 cup sugar
1 tsp salt
1 bay leaf
About 5 peppercorns
1 tsp yellow mustard seeds
2 cloves of garlic
And if you like chilli 1 or 2 chillies.
Bring to the boil then let sit for about 5 mins
Before filling a jar with the slices of choko
Then pouring over the warm liquid and screwing on the lid.
I used a spiral vegetable slicer to make very thin slices of choko these did not cook but stayed crunchy and when left in the fridge the flavour was lovely.
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