Pickled Marrow

Makes 2 x 350ml jars ● prep time 12 - 24hrs ● cooking time 1hr

A “piccalilli for beginners”; or a piccalilli for people who don’t think they like piccalilli! It has a gentler heat and spiciness to it than the real thing, and the consistency of the cooked marrow has a wonderful texture that goes superbly with cured meats and cold pies.

method

1 marrow – approx. 1.5kg, peeled, de-seeded and chopped into ¼ inch cubes

1 good sized onion finely chopped

500ml Aspall Cyder Vinegar

175g sugar

1-2 tablespoons sea salt

1 teaspoon ground ginger

1 teaspoon English

mustard powder

½ teaspoon turmeric

4 cloves

  1. Mix the marrow, onion and salt together well, and place in a colander; set this above a bowl with a plate and heavy weight.
  2. Leave this to drain for at least 12 hours, but no longer than 24.
  3. Pour the vinegar in to a saucepan and add the sugar, ginger, mustard powder, turmeric and cloves. Bring to the boil and immediately add the salted marrow and onion.
  4. Reduce the heat to a low and gentle simmer and leave for ½ an hour. Test the tenderness of the marrow with a sharp knife, and if the knife pushes in to the marrow easily, remove from the heat.
  5. Use a slotted spoon to lift the marrow chunks out of the hot vinegar brine and pack in to sterilised jars – this amount will fill approximately 2 x 350g jars. Once the jars are full, pour the brine over the top of the marrow chunks and seal.
  6. Leave for about a week before opening. Magic with a cold meat pie.
ingredients

1 marrow – approx. 1.5kg, peeled, de-seeded and chopped into ¼ inch cubes

1 good sized onion finely chopped

500ml Aspall Cyder Vinegar

175g sugar

1-2 tablespoons sea salt

1 teaspoon ground ginger

1 teaspoon English

mustard powder

½ teaspoon turmeric

4 cloves

method
  1. Mix the marrow, onion and salt together well, and place in a colander; set this above a bowl with a plate and heavy weight.
  2. Leave this to drain for at least 12 hours, but no longer than 24.
  3. Pour the vinegar in to a saucepan and add the sugar, ginger, mustard powder, turmeric and cloves. Bring to the boil and immediately add the salted marrow and onion.
  4. Reduce the heat to a low and gentle simmer and leave for ½ an hour. Test the tenderness of the marrow with a sharp knife, and if the knife pushes in to the marrow easily, remove from the heat.
  5. Use a slotted spoon to lift the marrow chunks out of the hot vinegar brine and pack in to sterilised jars – this amount will fill approximately 2 x 350g jars. Once the jars are full, pour the brine over the top of the marrow chunks and seal.
  6. Leave for about a week before opening. Magic with a cold meat pie.