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.
We are constantly looking for new ways to use our products, and this is a way to preserve berries and give them many uses in our dishes.
Other berries can be used instead of gooseberries, such as red or black currant.
It is required to let the gooseberries pickle for at least 15 minutes, but it will definitely taste better if left for 2-3 days in the refrigerator before using them.
Remove the stems of 1 cup of frozen gooseberries and place them on a jar
Add ¼ cup of white wine vinegar, ⅔ cup of apple cider vinegar and 1⅔ cups of water to a saucepan over medium-low heat
Add 1 cup of sugar
Add 2 dried bay leaves, 1 tsp of black pepper, 1 tbsp of mixed mustard seeds, and 1 tsp 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
Yield 1 cup
Frozen Gooseberry1 cup
White Wine Vinegar¼ cup
Apple Cider Vinegar⅔ cup
Mustard Seeds½ tbsp
Black Mustard Seeds½ tbsp
Dried Bay Leaf2
Black Pepper1 tsp