Choko Mustard Pickle
A popular traditional pickle.

Ingredients
1 kg of Chokos – peeled and diced
250gm Cauliflower - diced
2 large Onions – diced
½ a green and ½ a red Capsicum – diced
¼ cup Salt
4 cups White Vinegar
2 Tbsp Mustard
1 Tbsp Curry Powder
1 tsp Turmeric
1 ¼ cups Brown Sugar
1/3 cup White Vinegar extra
1/3 cup Plain Flour

Place diced vegetables in a large bowl. Add salt, toss vegetables and leave overnight. The next day rinse and drain vegetables.

Place vinegar, mustard, curry, turmeric and brown sugar in a large pot (not aluminium). Over a low heat stir until sugar dissolves. Add vegetables and boil gently uncovered for 12 to 15 minutes until the vegetables are tender.

Place extra vinegar in a small bowl. Add flour and stir until mixed and free of lumps. Pour into simmering vegetables. Simmer stirring constantly for a further 2 to 3 minutes until lightly thickened.