Dill Chokos
By Chelsea SugarPage views: 12740
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0 reviews
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Difficulty Hard
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Prep time 20 mins
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Cooking time
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Serves
1
1/2 cup plain salt
1/2 cup Chelsea White Sugar
7 cups boiling water
3 cups wine vinegar
1 large dill sprig or dill flower head
1 Tbsp dill seeds
3 peppercorns
1 large clove garlic
freshly picked baby chokos, 4-8 cm
enough to fill 5 large jars, approx 100
Prepare brine by dissolving salt and Chelsea White Sugar in boiling water. Add vinegar and keep mixture hot. Put dill sprig and seeds, peppercorns and garlic in sterilised jars. Leave the tiny chokos whole and halve or quarter the larger ones. Add them to the jars. Pour the hot pickling mixture over chokos, leaving 1cm at top of jars. Microwave individual jars at medium-high for 6 minutes. Place lids on and tighten, then leave to cool. Store for 2 weeks before using and make sure they are refrigerated before serving.
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