Pickled red cabbage and gooseberries

Preparation info
  • Makes


    1 litre jars
    • Difficulty


Appears in
Vegetables: The new food heroes

By Peter Gordon

Published 2007

  • About

This pickle goes really well with oily fish like salmon and mackerel, or it makes a delicious salad tossed with sliced apples or pears, toasted hazelnuts and olive oil. Make it at least a week before you want to use it, and keep it in the fridge.


  • 700 ml red wine vinegar or cider vinegar
  • 500 g white sugar
  • 1


Have your jars sterilized and filled with hot water. Place the vinegar, sugar and cloves in a pan with 850 ml water and teaspoons fine salt, then bring to the boil.

Drain the jars of hot water