Rachel de Thample recommends serving these deliciously tart pickles – from her new book, Fermentation – alongside mackerel, creamy ricotta or goat’s cheese.
Gooseberry garden pickles
- A 340g jar with an airtight lid, for fermentation
- A bottle or jar, for storage
- 200 g green gooseberries
- 2 sprigs of dill lemon verbena or your favourite garden herb
- 2 black peppercorns (optional)
- 6 coriander seeds (optional)
- a pinch of yellow mustard seeds (optional)
- 1 allspice berry or ¼tsp pickling spice (optional)
- 150 ml filtered water
- 6 g sea salt
- Pack the gooseberries into the jar with your chosen herb, and any spices you are using (all spices are optional).
- Whisk the water and salt together until the salt is dissolved, to form a brine. Pour the brine over the gooseberries, ensuring it comes right to the top of the jar. If you need a little more brine, whisk another 2g of sea salt with 50ml of water. Seal the jar tightly.
- Leave to ferment at room temperature for one to two weeks, or longer if you wish. The longer you leave the pickle, the softer the berries will be; they will also be less salty.
- Once you’re happy with the texture and flavour, transfer to the fridge to arrest fermentation. The pickled gooseberries keep for a year but they’re at their best eaten within three months.Makes 340g
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