Choko And Cauliflower Pickles Recipes

CHOKO PICKLE

Steps:

• Combine choko, onion and salt in large non-metallic bowl; stand 2 hours. Rinse and drain well.
• Combine vegetables with curry powder, mustard powder, sugar and vinegar in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 45 minutes or until pickle is thick.
• Blend cornflour with extra vinegar in small bowl until smooth; stir into pickle. Simmer, stirring, about 5 minutes or until mixture boils and thickens.
• Spoon hot pickle into hot sterilised jars; seal immediately. Label and date jars when cold.

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.

DELICIOUS GOLDEN MUSTARD PICKLES

Steps:

• Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
• Place in a large stockpot, along with cucumbers, onions, red and green peppers.
• Sprinkle with 1/2 cup pickling salt; cover with cold water.
• Set aside in cool spot (do not refrigerate) for 12 hours.
• Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
• Set the veggies aside.
• Rinse the pot.
• Add 4 cups of vinegar; bring to boil over medium heat.
• Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
• Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
• Add the veggies, stir to coat.
• Bring to a boil, stirring gently.
• Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
• Cover with warm discs; screw on bands fingertip tight.
• Process in boiling water canner for 10 minutes.
• Remove, and let cool on rack.

CAULIFLOWER PICKLES

Steps:

• Sterilize 3 pint/500 ml mason jars and their lids (See Cook's Notes.)
• Place a large pot onto the stove top and add the vinegar, sugar, ginger, cloves, coriander, cumin, fennel, fenugreek, mustard seeds, smoked paprika, peppercorns, salt, cardamom and garlic. Turn the heat to medium and bring to a boil. Boil until the sugar has dissolved, about 3 minutes. Add the cauliflower, carrots, chilies and onion, and bring back to a boil. Reduce the heat to medium and let simmer for 5 minutes.
• Carefully spoon the vegetables evenly into the sterilized jars, sliding a chili into each jar, and then top with the hot vinegar. Place the lids firmly in place and leave on a counter top to cool completely. Store the jars in the fridge for up to 1 month.

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.