Marrow Pickle - not to be confused with Pickled Marrow

My take on Marrow Pickle - not to be confused with Pickled Marrow!

MARROW PICKLE (Base Recipe)

INGREDIENTS for approx. 4 lb marrow pickle

1 large marrow peeled, deseeded and finely chopped
900g (2 lb) onions, finely chopped
salt
3 Granny Smith apples, peeled, cored and finely chopped
1.2L (2 pt) malt vinegar
200g (0.5 lb) sugar, or less to taste
1 tablespoon cornflour
1 tablespoon mustard (powder or paste of your choice)
1 tablespoon turmeric

METHOD
1 Put the diced veg into a colander/sieve, sprinkle with salt and leave overnight to drain
2 Throw away the drained moisture from the veg. Rinse the veg to remove any excess salt
3 Add marrow, onions and apples to a pot. Pour over the vinegar and bring to a simmer. Simmer until fruit and vegetables are soft.
4 Add the sugar and stir until fully dissolved. Continue to simmer.
5 Mix the cornflour, mustard and turmeric to a smooth paste with a little of the vinegar. Add to the pickle and stir until thickened.
6. Taste and add more sugar to taste.
7 Remove from heat, allow to cool slightly and then place in hot sterilised jars and seal immediately.
8 Place in a cool cupboard and leave to mature for at least four weeks.

Items used in the video:

Tefal Induction Hob: https://amzn.to/314g0p9
Nutley's 380 ml Jars: https://amzn.to/2N0o1be

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