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Pickled gooseberries
Pickled gooseberries are added to homemade Provence cabbage, salads or served as a side dish to meat dishes.
How to cook Pickled gooseberries
Step 1
Sort out 1 kg of mature strong gooseberries, cut off the tails. Chop the berries and fill them with jars to the "shoulders".
Step 2
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.
Step 3
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.
Step 4
Bring to a boil and boil jars regardless of capacity for 3 minutes.
Step 5
Store the workpiece in a cool, dark place.
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