What You Need
- 3 lb marrow or zucchini (after preparation)
- 1 lb onions
- 1 lb cooking apples
- 1 lb sugar
- Piece of root ginger (smashed)
- 10 dried red chillies
- 10 peppercorns
- 1 level dessertsp turmeric powder
- 1 pint malt vinegar
What You Do
- Skin marrow, remove seeds, cut into small pieces, place in bowl and sprinkle liberally with salt, and preferably block salt. Leave to stand overnight. Rinse well, put into large saucepan.
- Mix turmeric powder to a thin paste with a little of the vinegar.
- Tie chillies and peppercorns in a small piece of white muslin with smashed ginger.
- Peel apples and onions chop into small pieces.
- Put apples, onions, sugar and vinegar into the saucepan with the marrow.
- Add the bag of spices and turmeric powder.
- Boil for about 30 minutes and then remove the muslin bag.
- Boil for another 15 minutes until it is nice and soft.
- Cool and put into clean, warm jars and cover.
Cook’s Note:
Elsie Crews: Before cooking, shut all the doors in the house and open the kitchen window or your house will smell like a pickle factory!
Marie Macdonald: You can adjust the spices to your taste. I don’t think Dadda used root ginger.