Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
MARROW & ONION PICKLE

INGREDIENTS to make about 2 kg (4 lb) :-

2 kg (4 lb) approx. medium size marrow

1 kg (2 lb) small pickling onions

75 g (3 oz) salt

500 g (1 lb) eating apples - peeled, cored, and chopped

250 g (8 oz) seedless raisins or chopped dates

3 dried chillies - crushed (optional)

5 cm (2") fresh ginger - peeled and finely chopped

600 ml (1 pt) malt vinegar

500 g (1 lb) demerara sugar

METHOD :-

Peel the marrow, cut it in half, and remove the seeds.

Cut the flesh into even sized 2.5 cm (1") dice.

Peel and quarter the pickling onions.

Place these vegetables in a non-metallic bowl and sprinkle with salt to coat thoroughly.

Cover the bowl and leave in cool place overnight.

Next day rinse, drain, and dry the vegetables thoroughly.

Peel, core, and chop the apples.

Add all the ingredients to a large saucepan.

Bring the mixture to the boil whilst stirring constantly.

Once boiling, cover with a lid, and simmer for 1 hours until the mixture has thickened.

Stir frequently to prevent the pickle mixture sticking to the pan.

Sterilise four 500 g (1 lb) or similar glass jars. (See the Plum Sauce recipe)

Pour cooked pickle into warm sterilised jars and cover immediately with airtight lids.

Leave to mature for at least two weeks, but can be stored for 6 - 9 months.