Vegetable Marrow Piccalilli recipe with garlic, shredded chillies, sugar, turmeric, ginger, mustard flour and vinegar.
Recipe by Mrs Rattray.
Mrs M.E. Rattray was a First-Class Diplomée from the National Training School of Cookery, London and published 2 books at the start of the 20th century.
This classic marrow piccalilli recipe is updated from her original recipe in Cold Meat and How To Disguise It, and can also be used for other vegetables.