A brilliant alternative for heavy chutneys, this quick summer pickle is the perfect way to preserve summer bounties for enjoyment throughout the year. Here we’ve used gooseberries, but rhubarb or red currants are also ideal for pickling in this way. Serve with mackerel, sardines or pork from a month after pickling.
Ingredients:
300ml white wine vinegar
50g caster sugar
Aromatics to taste- Here we’ve used a generous tsp of mustard seeds and pink peppercorns but bay leaves, cloves, chili or ginger also make good additions.
Simply: sterilize your jars (45 mins in the simmering oven is ideal). Heat the pickling liquor in a flat based pan to a gentle simmer, stirring if needed to dissolve. Pour over the fruit whilst still hot and seal. Store in the fridge or a cool dark cupboard.
And enjoy!
