An economical and unusual pickle, Marrow Pickle is delicious. Serve it with all cold meat dishes.
1 large vegetable marrow , peeled, seeded and diced
1 lb. onions, chopped
1 tablespoons salt
2 tablespoons ground ginger
2 tablespoons turmeric
1 teaspoon cloves
4 green chillis, slit lengthwise and seeds removed
12 oz. soft brown sugar
4 pints malt vinegar
In a large bowl, make layers of the marrow and onions, sprinkling each layer generously with the salt. Cover the bowl with a clean cloth and set aside for 9 hours or overnight.
Drain off all excess liquid. Set aside.
In a large saucepan or preserving pan, combine the ginger, turmeric, cloves, chillis, peppercorns, sugar and vinegar.
Bring the mixture to the boil over high heat, stirring occasionally. When the mixture comes to the boil, reduce the heat to low and simmer for 30 minutes.
Add the marrow and the onions and stir well to mix. Increase the heat to high and bring the mixture to the boil again.
When it boils, reduce the heat to low and simmer the pickle, stirring occasionally, for 1 ½ hours or until it is thick.
Remove the pan from the heat.
Using a ladle, spoon the pickle into warm dry jam or preserving jars, filling them right up to the top.
Seal the jars with vacuum lids or vinegar-proof covers. Label the jars and store in a cool, dry place.