Gooseberry Pickle


  • 450 g/1 lb gooseberries (underripe)
  • 300 ml/½ pt white wine vinegar
  • 60 g/2 oz sugar
  • pinch of ground ginger
  • cm/1 in stick cinnamon
  • 6 cloves


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 a little julienne of fresh ginger on top of the gooseberries.

Slightly underripe gooseberries are best for this pickle. It will keep until the following season.