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:
- Skin, de-seed and chop marrow into roughly quarter inch cubes.
- Chop the onion finely and add to the marrow. Add salt and mix well.
- Place in a colander, standing in a bowl. Put a plate and a heavy weight on top. Leave to drain for 8 – 24 hours.
- Discard the water that collects in in the bowl.
- Heat vinegar, sugar and spices in a large saucepan and add the marrow.
- Simmer until tender (usually 20 – 30 minutes).
- Whilst hot, pour into sterilised hot jars and seal.
Useful for over-grown courgettes as well as marrows
Delicious with cold meats and cheese.
For More Information on Pickles
Pickles - How to Make Pickles
Pickles can range from a simple single ingredient pickle to a complex mixed pickle like Piccalilli. The final flavour, especially with the simple pickles, will depend heavily on the vinegar used. See our article on Making Spiced & Flavoured Vinegars,...
Thank you Chris for Mathews’ Marrow Pickle, no wonder the recipe has survived for 200 years, It tastes great.
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!!
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.
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.
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.
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.
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!
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?
Yes – wash off the salt. Add a mix of seasoning to your taste instead of mustard.
Very good recipe easy to follow. May seem a silly question but how long should the pickles keep if the jars are not opened.
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
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!
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
This is delicious – layers of flavour. Fabulous with cheese!
Can I use a red or white wine vinegar instead of the malt ?
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.
A British (“imperial”) pint of 20 imperial fluid ounces = 568 ml.
Like my dads WW2 marrow pickle, oh the memories come flooding back
Quite hot but very good!
Laborious chopping of marrow but smells good – how long should I leave before eating?
Would double quantity next time as only 4 jars.
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.