Have your jars sterilized and filled with hot water. Place the vinegar, sugar and cloves in a pan with
Drain the jars of hot water and lay in a roasting dish lined with a thick kitchen cloth. Divide the cabbage and gooseberries among the jars in layers (I like to start and finish with gooseberries), packing them in tightly.
Carefully pour the boiling pickling liquid into the jars, poking the cabbage gently with the handle of a wooden spoon to loosen air bubbles. There should be more liquid than you need – let the excess drizzle out of the jars. Make sure there is nothing trapped on the lip of the jars and seal while hot.
Once cool, flip the jars over and leave for 24 hours. Rinse the jars and store in the fridge. Use within 4 months and within 12 days of opening.
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