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Gooseberry Pickle Recipe

This can be served with any cold meat, but particularly cuts through the richness of duck. This recipe can easily be halved or doubled.

If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards

Key Features

  • Suitable for Vegetarians

Ingredients

- 1.8kg/4 lbs Gooseberries (under-ripe if possible)

- 1.2 litres/2 pints White Wine Vinegar

- 240g/8 oz White Sugar

- A level teaspoonful of ground Ginger

- 10cm/4 in piece of Cinnamon stick

- 24 whole cloves

Method

- Top and tail the gooseberries.

- Make a flavoured syrup - over a low heat - from the vinegar, sugar, ground ginger, cinnamon and cloves.

- Poach the gooseberries for 3 minutes if under-ripe, 2 minutes if ripe in the syrup.

- Remove the gooseberries and place in hot sterilised jars.

- When the syrup's cold, pour it into the jars - making sure the gooseberries are covered.


If possible leave for a few weeks in a cool, dark place before using.

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