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.

Summary

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

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Instructions

1. 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.
2. 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.
3. Put the lids on the other burner to boil.
4. 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.

   

5. Bring the brine to a boil, pour in the vinegar, mix and start pouring into the jars and immediately roll up with boiled lids.
6. Turn the cans over, cover and leave to cool completely.
7. Pickled gooseberries are a great appetizer and a great addition to meat and fish dishes.

Bon appetit!