Ann Taruschio, Franco Taruschio

Gooseberry Pickle

Preparation info
    • Difficulty

      Easy

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime
Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Ingredients

  • 450 g/1 lb gooseberries (underripe)
  • 300 ml/½

Method

Top and tail the gooseberries. Make a syrup from the white wine vinegar and sugar with the ground ginger, the piece of cinnamon and cloves added. Poach the gooseberries very briefly in the syrup. Remove the gooseberries and place in hot sterilized jars. Pour the syrup over the gooseberries when cold. Leave for a few weeks before using.

When serving, sprinkle