Pickled Gooseberries
Pickled Gooseberries are a very good option for adding acidity to a dish, especially in northern Scandinavia where we can't grow lemons or other kinds of citrus fruits. These can be used in everything from a starter to a sweet dessert.
Remove the stems of <quantity>1<unit>cup</unit></quantity> of frozen gooseberries and place them on a jar
Add <quantity>¼<unit>cup</unit></quantity> of white wine vinegar, <quantity>⅔<unit>cup</unit></quantity> of apple cider vinegar and <quantity>1⅔<unit>cups</unit></quantity> of water to a saucepan over medium-low heat
Add <quantity>1<unit>cup</unit></quantity> of sugar
Add <quantity>2</quantity> dried bay leaves, <quantity>1<unit>tsp</unit></quantity> of black pepper, <quantity>1<unit>tbsp</unit></quantity> of mixed mustard seeds, and <quantity>1<unit>tsp</unit></quantity> of salt
Mix it and bring to a boil to dissolve the sugar
Pour the boiling brine over the gooseberries until they are completely covered
Close the jar and turn it upside down for 15m to create a vacuum seal. The pickled gooseberries are ready
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