Mathews’ Marrow Pickle
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
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Making Your Own Pickle?
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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.