Mathews’ Marrow Pickle

Submitted by Chris Mathews

This recipe is probably over 200 years old.

Ingredients:

  • 4 lb marrow flesh
  • 2 medium onions
  • 2 tbsp salt
  • 2 pints malt vinegar
  • 8 oz sugar
  • 1 oz powdered ginger
  • 1 oz powdered mustard
  • 0.5 oz powdered turmeric
  • 2-3 dried hot chillies
  • 6 whole cloves

Method:

Skin, de-seed and chop marrow into roughly quarter inch cubes. Chop the

onion finer and add to the marrow. Add salt and mix well. Place in a

colander, standing in a bowl. Put a plate and a heavy weight on top. Leave

to drain for 8 - 24 hours. Discard the water that collects in in the bowl.

Heat vinegar, sugar and spices in a large saucepan and add the marrow.

Simmer until tender, (usually 20 - 30 minutes). Whilst hot, seal in

sterilised, hot jars. Delicious with cold meats and cheese.

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