Spicy Pickled Chokos
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Spicy Pickled Chokos
Recipe By Courtney Roulston
Ingredients
4 medium sized chokos
1 ¼ cup white vinegar
½ cup apple cider vinegar
⅓ cup sugar
2 tsp salt
1 cup water
2 cloves garlic, sliced
1 tsp whole fennel seeds
2 long red chillies, sliced in half
2 sprigs dill
Method
Peel the chokos and cut them in half and then slice each half into 3 mm thick batons.
Place both the vinegars, sugar, salt, water, garlic and fennel seeds into a saucepan over a medium - high heat and bring up to the boil.
Pack the sliced chokos, chilli and dill sprigs into a sterilised jar.
Pour the hot pickle liquid into the jars and ensure they are covered, leaving 1 cm from the top of the lid of the jar. Allow to cool before popping the lid on and store in the fridge. Use after 24 hours or keep for up to 2 weeks.
