When life gives you gooseberries, get out a canning jar. Make perfect pickled gooseberries with your surplus gooseberry harvest!
Author:Norann Oleson
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:1 hour
Yield:1 1/2 cups1x
Category:Appetizers
Ingredients
Scale
1 1/2 cups cleaned gooseberries, topped and tailed
1 cup white wine vinegar
1/2 cup sugar
Instructions
Fill a sterilized pint-size jar with the gooseberries.
Bring the white wine vinegar and sugar to a boil in a saucepan, stirring frequently.
When the sugar is fully dissolved, remove the saucepan from the heat and let the mixture cool completely.
Pour the cooled mixture over the gooseberries and seal the jar tightly.
Put the jar in the back of the fridge and check on it in a month. Your pickled gooseberries will be ready.
Notes
If you have more fresh gooseberries than you can handle and you already have some laid by in the freezer, try this quick and easy pickle recipe for a sweet-tart twist. They’ll be ready in a month—and worth the wait!
