Pickled gooseberries are added to homemade Provence cabbage, salads or served as a side dish to meat dishes.
Sort out 1 kg of mature strong gooseberries, cut off the tails. Chop the berries and fill them with jars to the "shoulders".
Pour enough drinking water into each jar so that it completely fills the berries. Then carefully pour the water into a clean saucepan. Add to each jar 3 tbsp. l water, sugar, spices (5-6 peas of allspice, 5-6 cloves and a small cinnamon stick). Bring to a boil and boil for 5 minutes.
When the filling has cooled, strain it and add vinegar. Pour the gooseberries with this marinade, close the filled jars with lids and put in a saucepan with cold water.
Bring to a boil and boil jars regardless of capacity for 3 minutes.
Store the workpiece in a cool, dark place.