Choko Pickles Recipe

How to Make Choko Pickles

1. Wash and scrub the chokos thoroughly.
2. Slice the chokos into 1/4-inch thick rounds.
3. In a large bowl, combine the sliced chokos with 2 cups of white vinegar, 1 cup of water, 1/2 cup of sugar, 2 tablespoons of salt, 1 tablespoon of mustard seeds, 1 teaspoon of black peppercorns, and 1/2 teaspoon of turmeric powder.
4. Mix well to ensure all choko slices are coated in the brine.
5. Let the mixture sit for at least 30 minutes to allow the chokos to soften slightly.
6. Pack the choko slices tightly into sterilized jars, leaving about 1/2 inch of headspace.
7. Pour the remaining brine over the chokos, ensuring they are completely submerged.
8. Remove any air bubbles by gently tapping the jars.
9. Wipe the rims of the jars clean and seal tightly with lids.
10. Process the jars in a boiling water bath for 15 minutes to ensure proper sealing and preservation.
11. Remove the jars from the water bath and let them cool completely. You should hear a ‘pop’ sound as the jars seal.
12. Once cool, store the jars in a cool, dark place. Allow the pickles to sit for at least 2 weeks before enjoying their full flavor. The longer they sit, the more flavorful they become!