Pickled Gooseberries with Garlic

• 2lb gooseberries
• 8oz light soft brown sugar
• 2

Cook together the gooseberries, sugar and half the vinegar until they are soft. Stir in the mustard, crushed garlic, raisins and Cayenne pepper. Add the remaining vinegar, stir well and put into preserving jars. Seal at once. Keep for six months before using.