Waste not, want not: Creative cooking from Hawkesbury’s fresh food bowl

Here in the Hawkesbury — Sydney’s very own fresh food bowl — we’re fortunate to be surrounded by an abundance of local fruit and vegetables. But with that bounty comes an occasional challenge: what do you do when your garden suddenly produces more than you can eat?

Whether it's a bumper crop of tomatoes, a flood of zucchinis, or an old faithful choko vine producing more than you bargained for, the Gazette is on the lookout for the community’s best tips and recipes for using up seasonal surpluses.

This week, we feature a simple and tasty way to rescue those tough, overripe chokoes that often end up in the compost. With just a little effort, you can turn them into delicious crunchy choko pickles — perfect for sandwiches, BBQs, or homemade gift jars.

This recipe has been shared by Marion Tebbutt of the Bilpin district, who says she has been preserving produce and minimising waste for decades.

Crunchy Choko Pickles

Ingredients (makes approx 10 jam jars):

• 3 lb (approx. 1.4 kg) hard chokoes
• 1½ lb (approx. 700 g) brown onions
• ½ cup salt
• 3 pints (1.7 L) brown malt vinegar
• 2 lb (approx. 900 g) brown sugar
• 1 dessertspoon turmeric
• 1 dessertspoon mustard powder
• ½ teaspoon ground ginger
• 1 dessertspoon curry powder
• 1 scant cup plain flour
• Optional: Pinch of chilli for extra heat

Method:

1. Peel and finely dice the chokoes and onions.
2. Place in a bowl, add salt and just enough water to cover. Refrigerate overnight.
3. The next day, drain and rinse the vegetables.
4. In a large pot, bring 2 pints of vinegar and the sugar to a boil. Add vegetables, return to boil.
5. Mix dry spices and flour with the remaining one pint of vinegar into a paste. Gradually stir into the pot.
6. Simmer until thickened (about 10 minutes). Adjust seasoning to taste.
7. Pour into sterilised jars while hot, seal and turn upside down for 10 minutes to sterilise.
8. Store in a cool place for a week before enjoying.

Tip: Save used jars with pop-lids (like jam jars) — they’re perfect for home preserves. These pickles last for months and taste even better with time.

Got a seasonal recipe or old family tip for using up excess produce? The Hawkesbury Gazette wants to hear from you! Send your ideas, recipes, and garden surplus solutions to editor@hawkesburygazette.com. Let’s celebrate food, not waste!