Pickled Gooseberries
by Editorial Staff
You can pickle gooseberries of any kind and varying degrees of ripeness, but I like ripe (red) gooseberries more. Pickled gooseberries are very tasty combined with meat and poultry.
Ingredients
- For 9 half-liter cans:
- Gooseberry – about 2.8 kg
- Cherry Leaves – Large Handful
- Cloves – 27 pcs.
- Allspice – 27 pcs.
- Sugar – 11 tbsp
- Salt – 3 tbsp
- Acetic essence 70% – 25 ml or 6 teaspoon
Directions
- Wash the gooseberries (better with a dense skin), peel off the tails and spouts (it is convenient and quick to do this with scissors). Put berries in clean jars (0.5 liters) to the top, adding 3 cloves each, 3 allspice peas and a few cherry leaves. Fill the jars with berries with boiling water to the top, let stand for 5 minutes. and pour into a saucepan with a capacity of 3 liters.
- Add a decent handful of washed cherry leaves to a pot of water and boil for 5 minutes. Remove the leaves, add 1 glass of water (for boiling), sugar and salt.
- Put the lids on the other burner to boil.
- Re-pour the gooseberry with boiling brine, after 5 minutes. pour back into the pan. During this time, the gooseberries in the jars will warm up well.
- Bring the brine to a boil, pour in the vinegar, mix and start pouring into the jars and immediately roll up with boiled lids.
- Turn the cans over, cover and leave to cool completely.
- Pickled gooseberries are a great appetizer and a great addition to meat and fish dishes.
Bon appetit!
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