Choko or chayote pickles

weird looking vegetable!" Says Lou. It grows in abundance during the summer months on a big vine, and lasts quite a while, like potatoes if stored in a dark dry place.

In Australia we call them chokos, but they have many names, in different countries.

They can be used in various ways

• as a vegetable, boiled, baked or fried.
• in pickle and chutney recipes.

For this old Aussie recipe, you will need

• 7 Lb, 3.5 Kilo chokos.
• 1 Teaspoon Keens curry powder.
• 1 Tablespoon turmeric powder.
• 3 Tablespoons Keens mustard powder.
• 1 Cup plain flour.
• 4 Cups white sugar.

They were plentiful and were used as a substitute for meat and vegetables when nothing else was available.

Nanna said they cooked them every way imaginable and grew mighty sick of them. But she was grateful for them.

Another vegetable they used a lot in the depression was parsnips.

These were fried, mashed, boiled, and baked as a substitute for potatoes, to bulk up the meal.

They had to be very resourceful in those days, and Nan also made things like mock strawberry jam with tomatoes!!

Unfortunately, chokos, although not unpleasant, are quite bland tasting and not terribly delicious. They are an acquired taste I think.

Next we get on with making it!

IN THIS SECTION -

choko ( chayote ) pickles intro(this page)
make the choko pickles