Sweet Marrow & Ginger Pickle

23 Feb

Marrows are something my dad used to grow but I was never that keen on eating them as a kid, they were just watery tasteless lumps but worst of all there was always a never ending supply. The only excitement a marrow ever brought to our kitchen was when one exploded while making marrow rum. I had a few courgettes go marrow last year and, once the skins go hard, they can be stored for 6 months or more so by default I had a few huge marrows to deal with so I came up with this pickle. Cubes of marrow are boiled in a sugar and vinegar syrup, laced with ginger, until the cubes are translucent and almost candied. I don’t grow marrows now, but maybe I should give them another go as this pickle is lovely. It must be 20 years since I last made it and I don’t know where the recipe originally came from but it just transforms a bland watery cucurbit into something rather extraordinary. Great with cheese, curries and all kinds of savory dishes.

  • 1 large marrow, peeled and cubed 
  • 2 pints of cider vinegar 
  • 350-400g granulated sugar 
  • 2 tsp salt 
  • 4-5 tbsp ginger root, peeled and minced 

Put all the ingredients in a large non-corrosive pan and bring to the boil. Lower the heat and cook until the marrow pieces are translucent and tender but not too soft. Spoon the pieces into sterilized jars, I used large kilner jars, then pour over the cooking liquid until all the pieces are well covered. Seal and store in a cool, dark place and leave for a month or so before eating. Once opened keep refrigerated. 

Cooks Tip If you want to adjust the measurement to the quantity of marrow you have I find the best method is to cut the marrow up as above and pack into the jars. Fill with water then pour the water out into a measuring jug to measure the quantity of vinegar you will need then add 200g of sugar per pint (or just over half a litre) or thereabouts. Dry the marrow and follow the process as above.
original post 23/2/2008

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