Autumn is a great time to rethink and make over any garden spaces that aren't quite working. It's also a good time to transplant plants that are struggling, too wet, too dry, not enough sun; better to risk moving them now than to watch them languish in an unsuitable place. Planting in Autumn give things plenty of time to settle in before they burst into growth next spring (especially spring bulbs!) and no fear of new plants drying out over Summer.
Don't forget to harvest all that citrus hanging about and my new favourite Choko. If you're lucky enough to grow choko or know someone who does try my great pickling recipe below. Fantastic with cheese and crackers or added to summer salads. Yum
Pickled Choko Recipe
6 large choko
1/2 cup plain salt
5 cups water
Fresh ginger slices, pickling spices eg: mustard seed, chilies, cloves, peppercorns
5 cups white vinegar
1/2 cup raw sugar
Dissolve salt in water in a large non-metallic bowl
Add peeled, sliced Choko (remove seeds)
Cover with a plate so veges are submerged in the brine and leave for 12 hours
Heat jars to sterilise - add spices to each one
Bring vinegar and sugar to the boil in a large stockpot
Drain the choko and add slices in a single layer on the bottom of the pot
Bring back to the boil.
Once vinegar is boiling again, remove the sliced choko and pack them into the hot jars.
Continue until all choko are packed and then fill the jars with the remaining boiling vinegar to completely cover the slices
Cover with plastic lids
Leave for 1 month before eating