Pickled red cabbage and gooseberries

Name: Pickled red cabbage and gooseberries
Yield: Makes three 1 litre jars
Ingredients: 500 g white sugar; 1 teaspoon ground cloves; 1 medium red cabbage (about 900g), core removed and finely shredded; 700 ml red wine vinegar or cider vinegar; 400 g gooseberries (both green and red are delicious)

Preparation info

Makes
three
1 litre jars

Difficulty
Easy

Appears in

Vegetables

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.

Ingredients

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

Side dish
Vegan
Gluten-free

Method

Have your jars sterilized and filled with hot water. Place the vinegar, sugar and cloves in a pan with 850 ml water and 2½ teaspoons fine salt, then bring to the boil.

Drain the jars of hot water