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
Slightly underripe gooseberries are best for this pickle. It will keep until the following season.
© 1993 Ann and Franco Taruschio. All rights reserved.