Pickled Gooseberries with Garlic

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2lb gooseberries
  • 8oz light soft brown sugar
  • 2 pints white wine vinegar
  • 1 tablespoon dry mustard
  • 2 whole garlic heads
  • 12oz raisins
  • ½oz Cayenne pepper


    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.