Pickled Vegetable Marrow

Ingredients

• 2 lbs. marrow
• salt
• 1 bead garlic
• 3 chillies
• £ lb. loaf sugar
• 4 oz. turmeric
• 14 ozs. white ginger
• 1|- ozs. flour of mustard
• 1 quart vinegar

Method

1. 1

   Peel, and remove seeds from the marrow, cut into strips and weigh, sprinkle it over with salt and allow to stand twelve hours, then crush the ginger small and mix it with the vinegar and remaining ingredients, place in a pan and bring to the boil, stirring constantly to prevent the mustard from settling.

2. 2

   When boiling add the marrow and simmer gently for twenty minutes.

3. 3

   When cool, place into jars and tie down.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 102. The excerpt below is the record exactly as published.

PICKLE VEGETABLE MARROW AND OTHER VEGETABLES. 2 lbs. marrow salt 1 bead garlic 3 chillies £ lb. loaf sugar 4 oz. turmeric 14 ozs. white ginger 1|- ozs. flour of mustard 1 quart vinegar

Cook this with the app: pantry check, scaling, and the assistant.