|Vegetable marrow||2 1⁄2 Pound|
|Salt||2 Tablespoon (Leveled)|
|Sultanas||4 Ounce, cleaned|
|Seedless raisins||4 Ounce, cleaned|
|Currants||4 Ounce, cleaned|
|Dry mustard||1⁄4 Ounce|
|Ground ginger||1⁄4 Ounce|
Peel the marrow.
Remove the seeds and cut flesh into small pieces.
Put layers of marrow into a large bowl and sprinkle each layer with salt.
Leave to stand for 24 hours.
Peel and chop the onions and mix with the raisins, sul- tanas and currants.
Put through the mincer.
Mix the mustard, sugar and ginger and put into a saucepan with the vinegar.
Bring to the boil.
Drain the marrow well and put the pieces into the boiling vinegar.
Add the onion mixture and simmer gently until thick.
Put into warm, sterile jars and seal.