Vegetable Marrows, Pickled
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Ingredients.
- — Vegetable marrows, vinegar to cover.
- To each quart of vinegar add 4 ozs.
- of sugar, i£ ozs.
- of ginger broken into small pieces, i£ ozs.
- of dry mustard, £ an oz.
- of turmeric, 6 chillies, i clove of garlic linely chopped.
- Method.
- — Boil the vinegar with the seasoning and flavouring ingredients until some of their strength and flavour is extracted.
- Meanwhile pare the marrows, cut them into 2-inch pieces, and remove the seeds.
- Add them to the boiling vinegar, cook gently for about 10 mii <1 turn into a large basin or earthenware pan.
- When quite cold lift the pieces of marrow carefully into wide-necked bottles or unglazcd jars, pour in the vinegar, and cover closely.
- The pickle will be ready in 2 or 3 weeks, and should be kept in a cool, dry atmore.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board