Marrow Pickle or Pickled Marrow?
4 lb marrow flesh
2 medium onions
4 tablespoons of salt for dehydrating
1 pint pickling vinegar
4 oz sugar
A good sprinkling of mustard seeds
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon chilli powder
2 or 3 teaspoons of Korma or Tikka blended spices
6 whole cloves
Cut the marrow in half and de-seed it.
Peel off the skin if it is tough and chop marrow into roughly half inch chunks. Chop the onion fairly finely and add to the marrow.
Add the salt and mix well.
What we need to do now is to remove as much water from the marrow as possible so that it doesn’t go all mushy in the jar, so:
Place the marrow, onion, salt mix in a colander and stand it over a bowl. It helps to get more water out if the mix is squashed down a bit so place a small plate or bowl on top of the mix and plonk a weight on top. A tin of beans will do!
Leave the mix to drain for 8 – 24 hours and discard the water that collects in in the bowl.
Rinse the mix to remove the excess salt
Heat the vinegar, sugar and spices in a large saucepan and add the marrow mix.
Simmer until tender, (usually 20 – 30 minutes). Whilst hot, seal in sterilised, hot jars.
Label and store!