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.

Filed under All Recipes, Marrow, Members Recipes, Pickles, Vegetable Recipes, Vegetarian Recipes by

Comments on Mathews’ Marrow Pickle »

Sue Burrows @ 11:08 pm

Thank you Chris for Mathews' Marrow Pickle, no wonder the recipe has survived for 200 years, It tastes great.

Jessie Warrior @ 9:12 am

Wow Chris!! this recipe is delicious!
My friend gave me 3 very large marrows to use and I found your recipe on this marvellous site! I've made a batch of this Pickle and gave some to friends who loved it and are now badgering me to make more!!

Jeff devlin @ 5:26 pm

I love the look at this recipe and have loads of marrows left over, so i have have made two lots, is it ready to eat when cooled down or do i have to leave it for a period of time? and also thanks very much Chris for this great recipe.

Daniel Lloyd @ 9:17 am

Wow. This pickle has punch to it … it is extremely … robust. Like a picalilli on steroids! My effort seems to go well with other strong flavours: ham and strong cheddar, and despite its kick, is quite more-ish. I would suggest for other potential try-ees that the quality of the vinegar is important … and if you don't like strong flavours, then probably best to tone the mustard and spice a bit. All in all, a success for me, a second-time pickle maker.

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