Rachel de Thample recommends serving these deliciously tart pickles – from her new book, Fermentation – alongside mackerel, creamy ricotta or goat’s cheese.
Nutrition Facts
Gooseberry garden pickles
Amount Per Serving
Calories 107
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 2338mg102%
Potassium 472mg13%
Carbohydrates 24g8%
Fiber 11g46%
Protein 3g6%
Vitamin A 734IU15%
Vitamin C 58mg70%
Calcium 93mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Gooseberry garden pickles
Transform juicy gooseberries into a tasty, tangy pickle mix by fermenting them with herbs and spices.
Calories: 107kcal
Equipment
- A 340g jar with an airtight lid, for fermentation
- A bottle or jar, for storage
Ingredients
- 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
Method
- 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
Nutrition
Calories: 107kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 2338mg | Potassium: 472mg | Fiber: 11g | Vitamin A: 734IU | Vitamin C: 58mg | Calcium: 93mg | Iron: 2mg
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River Cottage Handbook No.18: Fermentation by Rachel de Thample, photography by Gavin Kingcome, is published by Bloomsbury Publishing (rivercottage.net).
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