I read with interest Keith’s article about chokos in last month’s Triangle. However, I think he forgot the best use for them, ie pickles. Try this and judge for yourself.
Peel and slice chokos and onions and sprinkle with salt. Leave to stand overnight, then strain and rinse the next morning. Place in a saucepan with the vinegar and simmer until tender.
Mix the dry ingredients to a paste with a small amount of vinegar, then add to the choko mixture, bringing it back to the boil for about 5 minutes. Cool a little, then bottle into clean glass jars.