Pickles

When Grandma gave me a bag full of chokos grown in her garden, I wasn't quiet sure what I was going to do with them all.

A few days later, I borrowed a Woman's Weekly cookbook from the library, within it's well thumbed pages was a recipe for choko pickles - perfect. I had never heard of choko pickles before, but the ingredients where similar to a couple of my favourite recipes: sweet mustard pickles and tomato relish.

It is yum. If you like pickles that is. I am sad now that our (always flourishing) choko vine has not come back to life this year. I have always loved having a choko vine growing over the back fence. We've always had plenty to give away (my own Granny loves them), but now I have discovered a great way to preserve them. Best get myself a new plant!

After buying a favourite cheese on sale last week, I made myself a special lunch, a ploughman's lunch. It made a nice change from the usual sandwiches: cheese and pickles or ham, salad and pickles.

I made a simple ploughman's lunch. This is how I like it. It would have been good if I had some homemade pickled onions or perhaps a pork pie. Maybe next time. As it was just me, home alone on a Wednesday lunchtime, I served my lunch with a cup of tea instead of a pint. I thought that was still a very English thing to do, don't you?

And not to go off on a tangent here, but while we are on the subject of the English. Thank-you Mum for my new (old) willow pattern china. As you can see I am putting it to good use.



Ploughman's Lunch 

for as many people as you like

• cheddar cheese
• ham or cold roast meat
• pickles
• crusty bread
• butter
• apples
• pickled onions
• pork pie (optional)

Arrange on individual serving plates and serve.







Choko Pickles 

makes 5-6 x 280ml jars

• 1 kilogram chokos (peeled, cored and finely diced)
• 2 onions (finely diced)
• 1/4 cup coarse sea salt
• 2 teaspoons curry powder
• 2 teaspoons mustard powder
• 2 cups white sugar
• 2 cups white vinegar
• 1 tablespoon cornflour

Combine the choko, onion and salt in a glass or ceramic bowl (not metal) and set aside to stand overnight.

The next day, preheat the oven to 180 degrees. Wash your jars in hot water and put into the oven to sterilise. When ready to cook, rinse the vegetables and drain well. Place the vegetables into a large saucepan and add the curry powder, mustard powder, sugar and vinegar. Stir over a high heat until the sugar dissolves, then bring to the boil. Reduce the heat to simmer, and leave to cook, uncovered for 45 minutes or until the pickle is thick. Stir occasionally. Use a cup to scoop about a tablespoon of the vinegar liquid from the pickles. Add the cornflour to the cup and blend until smooth. Stir the cornflour mixture through the pickle that is still on the heat. Simmer for about 5 minutes or until the mixture boils and thickens. Stir occasionally. 

Remove the jars from the oven and pour in the hot pickles. I usually ladle my pickles into a pouring jug and then pour it into the jars. Hold the hot jars with a tea towel and be careful! Seal immediately and leave to cool before labeling. Store in a cool, dark place.

I read this Woman's Weekly Tip (after) I had cut up my chokos: Wear disposable gloves when preparing your chokos, as they will leave a sticky residue on your skin - yes they will!

Even though I have not cooked these sweet mustard pickles lately, I though that I would share this recipe anyway. We always have homemade pickles or chutney of some sort in the fridge. If not made by me, there is usually a jar or two from this lovely person (see some of Mrs Gooseberry's preserves we have been eating here) or some from my mother in law.

The last couple of batches of my yummy tomato relish (my favourite of all) has been a little runny, so I will make it again before I post the recipe. 

Sweet Mustard Pickles 

makes 4-5 280 ml jars

• 1.5 kilogram mixed vegetables – cauliflower, beans, red pepper, cabbage, carrots, onions, celery (finely diced)
• 1/2 cup coarse sea salt
• 600 ml white vinegar
• 3 cups white sugar
• 2 teaspoons curry powder
• 2 teaspoons mustard powder
• 2 teaspoons turmeric powder
• 1/4 teaspoons cayenne pepper
• 1 cup plain flour
• 1 1/2 cups water

Place the vegetables into a large glass or ceramic bowl (not metal), sprinkle over the salt and add enough water to cover the vegetables. Set aside to soak overnight.

The next day, preheat the oven to 180 degrees. Wash your jars in hot water and put into the oven to sterilise. When ready to cook, rinse the vegetables and drain well. Place the vegetables into a large saucepan with the vinegar and bring to the boil. Cook on medium high heat for 30 minutes or until the vegetables are soft. Stir in the sugar until dissolved. Combine the remaining dry ingredients (spices and flour) with the water to form a smooth paste. Remove the pickles from the heat and slowly stir through the paste. Return to the heat and cook until thickened, approximately 10 minutes. Remove from the heat again and leave to sit for 10 minutes before bottling in hot sterilized jars. 

Remove the jars from the oven and pour in the hot pickles. I usually ladle my pickles into a pouring jug and then pour it into the jars. Hold the hot jars with a tea towel and be careful! Seal immediately and leave to cool before labeling. Store in a cool, dark place.