Mathews’ Marrow Pickle

mathews' marrow pickle

Mathews’ Marrow Pickle Submitted by Chris Mathews

This recipe is probably over 200 years old.

Ingredients for Mathews’ Marrow Pickle:

  • 4 lb marrow flesh
  • 2 medium onions
  • 2 tbsp salt
  • 2 pints malt vinegar
  • 8 oz sugar
  • 1 oz powdered ginger
  • 1 oz powdered mustard
  • 0.5 oz powdered turmeric
  • 2-3 dried hot chillies
  • 6 whole cloves

Method for Mathews’ Marrow Pickle:

  1. Skin, de-seed and chop marrow into roughly quarter inch cubes.
  2. Chop the onion finely and add to the marrow. Add salt and mix well.
  3. Place in a colander, standing in a bowl. Put a plate and a heavy weight on top. Leave to drain for 8 – 24 hours.
  4. Discard the water that collects in in the bowl.
  5. Heat vinegar, sugar and spices in a large saucepan and add the marrow.
  6. Simmer until tender (usually 20 – 30 minutes).
  7. Whilst hot, pour into sterilised hot jars and seal.

Useful for over-grown courgettes as well as marrows

Delicious with cold meats and cheese.

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Posted in Val's Preserves, Vegetable Recipes, Vegetarian Recipes, Pickles, All Recipes, Marrow
21 comments on “Mathews’ Marrow Pickle
  1. Sue Burrows says:

    Thank you Chris for Mathews’ Marrow Pickle, no wonder the recipe has survived for 200 years, It tastes great.

  2. Jessie Warrior says:

    Wow Chris!! this recipe is delicious!
    My friend gave me 3 very large marrows to use and I found your recipe on this marvellous site! I’ve made a batch of this Pickle and gave some to friends who loved it and are now badgering me to make more!!

  3. Jeff devlin says:

    I love the look at this recipe and have loads of marrows left over, so i have have made two lots, is it ready to eat when cooled down or do i have to leave it for a period of time? and also thanks very much Chris for this great recipe.

  4. Daniel Lloyd says:

    Wow. This pickle has punch to it … it is extremely … robust. Like a picalilli on steroids! My effort seems to go well with other strong flavours: ham and strong cheddar, and despite its kick, is quite more-ish. I would suggest for other potential try-ees that the quality of the vinegar is important … and if you don’t like strong flavours, then probably best to tone the mustard and spice a bit. All in all, a success for me, a second-time pickle maker.

  5. Jill H says:

    This sounds just like the marrow chutney my mum used to make. Sadly the recipe died with my mum in 1973 and I have been searching ever since to try and find it. I will certainly be using this recipe later in the year.

  6. Barbara says:

    I am now about to make my third batch of your marrow pickle but as I am a little short of marrow I am going to add some baby green tomatoes. I love the spicy tang and I am hoping that some of it lasts until Xmas.

  7. Claire says:

    GORGEOUS and really easy to make – I have added sultanas to mine when I have been slightly short on marrow amount too and added some extra dried chillie flakes too. This is my 3rd batch I am making – not sure it is going to last until xmas!

  8. lozz says:

    Silly question most probably buy I have cut the marrow and onion and put it in the collander with the salt to sit for hours stated – do I need to wash the salt off the marrow mix when the time is up? Could I add a mix of seasoning which are more curry based instead of the mustard?

  9. Val says:

    Yes – wash off the salt. Add a mix of seasoning to your taste instead of mustard.

  10. graham says:

    Very good recipe easy to follow. May seem a silly question but how long should the pickles keep if the jars are not opened.

  11. Katrina Glaister says:

    I can’t believe how good this chutney is! I made in last year when I was drowning in marrows and opened the first jar on Boxing Day. I am not a great vinegar fan and was worried that this chutney would have a strong vinegar taste but it didn’t. It is strong and powerful but in a pleasant way! The family loved it and the first jar was finished within a few days of Christmas! Thank you for this recipe

  12. Marion Rowlinson says:

    This is my second year of making this chutney and it is always a real hit with the family. We always have too many marrows and its a great way of using the surplus produce. I also love the indian spicy taste, its different!

  13. charlotte says:

    I have just made this (its still hot) but lovely, really tasty. I halved the vinegar as im not a vinegar person and I didn’t have any chillies, but I must admit I’m not to keen on chillies either, but love it, came out fab…!

    I have ordinary jars with gold lids will they be ok to store in? I have also put a wax lid on as well.? thanks x

  14. Maria says:

    This is delicious – layers of flavour. Fabulous with cheese!

  15. Maggs says:

    Can I use a red or white wine vinegar instead of the malt ?

  16. Jean says:

    How much is a pint in your recipe in mls? New Zealand had imperial measure and 2 pints was 1200 mls but in American measure 2 pints is 946 mls.

  17. Val says:

    A British (“imperial”) pint of 20 imperial fluid ounces = 568 ml.

  18. Ros says:

    Like my dads WW2 marrow pickle, oh the memories come flooding back

  19. Jenny says:

    Quite hot but very good!

  20. Ian says:

    Laborious chopping of marrow but smells good – how long should I leave before eating?
    Would double quantity next time as only 4 jars.

  21. Ian says:

    Couldn’t wait! Have now opened a jar and yum !! Had it with a chicken Rogan Gosh and also used it on popadoms as a relish. Just cut the last marrow stragglers so hey ho it’s more pickle ahoy.

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