Pickled red cabbage and gooseberries

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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 teaspoon ground cloves
  • 1 medium red cabbage (about 900g), core removed and finely shredded
  • 400 g gooseberries (both green and red are delicious)


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 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.