Ingredients
Soaking and Boiling
- 1.5 kg unprocessed choko/ chayote squash, peeled, deseeded, diced (cauliflower and or green tomatoes work too)
- 1 continental cucumber, peeled, deseeded, diced
- 1 green capsicum, deseeded, diced
- 2 medium/ large onions, peeled, diced
- 1/4 cup salt
Seasoning paste
- 2 Tbsp plain flour (gf works too)
- 2 tsp dry mustard powder
- 1 tsp curry powder
- 2 tsp turmeric powder
- 1/4 tsp cayenne chilli powder (optional)
- 3-4 Tbsp white vinegar
Sweet & Sour
- 2 cups white sugar
- 1 cup white vinegar.
Instructions
Vegetable Prep. - soak & boil
- Dice all vegetable to 1 cm cubes or smaller. (see notes - chokos)
- Transfer all vegetables into a large stainless steel pot and cover with water, add 1/4 cup of salt, cover, and leave overnight (or 8 hours?)
- Dispose of the scraps, clean the kitchen et cetera.
- 8 or more hours later; Bring the pots contents to the boil and cook for 10 minutes.
Pickling
- While the vegetables are boiling in salted water, mix up the flour paste. Add all seasonings and flour of choice to a small bowl or mixing receptacle and stir to create a smooth paste free of lumps.
- After 10 minutes, remove from the heat and drain off the salty water. Add 2 cups of white sugar and 1 cup white vinegar.
- Return pot to the heat and boil for 3 minutes.
- Remove from the heat, add the seasoning paste and stir through to combine thoroughly.
- Return to the heat for the last time and boil for 1 - 2 minutes to cook the flour and start to thicken the mixture.
- After 1 - 2 minutes boiling, remove from the heat and decant to some prepared jars for canning. (I use old jam and sauce jars with a pressure seal, most will pressurise if the filling is hot enough, any that do not pop down after a few hours need to go in the fridge)
Notes
- Chokos or Chayote squash have a sticky residue when you cut them up. This residue can react to peoples skin and cause irritation - Even if you don't have a topical reaction, it will still stick and 'annoy you' if not a proper 'irritation'... so, i recommend disposable or for the truly conscientious - silicone reusable, washable kitchen gloves.
- This recipe makes a lot of pickles, but then if you are growing chokos, you will likely be glad of any new recipe to try to use them up - it is shelf stable and makes a great gift in any season.
- You can use any vegetable for this dish, cauliflower and green tomatoes are mentioned in the original recipe with an acknowledgment that they use all choko...
- I never suggested these were healthy... pickles are literally made full of salt and or sugar.
- I too lazy to pressure can (big suprise - I know!), so i recycle old jam and sauce jars. any that fail to pressurise are fine to keep in the fridge with the same longevity as an opened fridge stored pickle. I would say i try to remember to recycle those jars that failed to heat seal, but its only the odd one and if i didn't want to eat these recipes i wouldn't be bothered noting them down let alone making them in the first place.
- Sweet mustard pickles are great with cold cuts like corned beef sandwiches, in salad wraps, on toast with hummus or avocados, or blended into a tofu cream cheese to make a dip even children demolish at parties.