Last Updated on June 30, 2022 by Share My Kitchen
Gooseberries are only available in the UK for a limited time from June to August. In Europe, gooseberries are a staple of the produce section, but in the United States, they are still seen as a re-emerging fruit crop. The most well-known usage of these round, grape-like berries is in gooseberry pie, but most people don’t know much more about them. However, you pickle them in vinegar and sugar to keep and enjoy them longer. Because of their firm, tart flesh, green gooseberries are best for picking. While red gooseberries can be used to make jams and desserts.
Pickled Gooseberries Recipe
Gooseberry pickle has a sour, sweet, and spicy flavor profile, and eating just one bite will have you wanting more and more. You may eat gooseberry pickle on its own, or you can serve it as an accompaniment to any of your beverages.
- 200g of gooseberries
- 150ml of white wine vinegar
- 25g of caster sugar
- Before placing the gooseberries in sterilized jars, wash them and top and tail them.
- Boil the sugar and vinegar, then let it cool.
- Next, pour the pickling liquid over the gooseberries, and seal the jars while it’s still warm.
- You can leave to pickle for up to a week, but it is best for up to a month.
Pickled Gooseberries Variations
Pickled gooseberries can be flavored with many spices, including ginger, cinnamon cloves, mustard seeds, and peppercorns work wonderfully. You can also add lemon zest for more sharpness, or chili if you want a little heat.
Pickled gooseberries are traditionally served with mackerel, but you can also use them as an accompaniment to cheese boards. The acidity of the pickled gooseberries cuts through cheeses like strong cheddars or soft, lemony goat’s cheeses. Gooseberries are also great with meats like pork and game birds.