ingredients
makes 4 pound
1 large marrow (squash), peeled, seeded and diced
1 pound onions, chopped
2 tablespoons ground ginger
2 tablespoons salt
2 tablespoons turmeric
1 teaspoon cloves
4 green chilli peppers, slit
lengthwise and seeds removed
12 peppercorns
3/4 pound 2 cups soft brown sugar
5 US pt malt vinegar
method
1. In a large bowl, make layers of the marrow (squash) and onions, sprinkling each layer generously with the salt.
2. Cover the bowl with a clean cloth and set aside for 9 hours or overnight.
3. Drain off all excess liquid from the vegetables. Set aside.
4. In a large saucepan or preserving pan, combine the ginger, turmeric, cloves, chillis, peppercorns, sugar and vinegar.
5. Bring the mixture to the boil over high heat, stirring occasionally. When the mixture comes to the boil, reduce the heat to low and simmer for 30 minutes.
6. Add the. marrow and the onions and stir well to mix. Increase the heat to high and bring the mixture to the boil again.
7. When it boils, reduce the heat to low and simmer the pickles, stirring occasionally, for 1 1/2 hours or until it is thick.
8. Remove the pan from the heat. Using a ladle, spoon the pickle into warm dry spread or preserving jars, filling them right up to the top.
9. Seal the jars, label and store in a cool, dry place.
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more information
Cooking time: overnight brining, then 2 1/2 - 3 hours
