* 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.
Fermentation Time14 daysd
Course: Side Dish
Cuisine: British
Calories: 107kcal
Author: Rachel de Thample
Equipment
A 340g jar with an airtight lid, for fermentation
A bottle or jar, for storage
Ingredients
200ggreen gooseberries
2sprigs of dilllemon verbena or your favourite garden herb
2black peppercorns(optional)
6coriander seeds(optional)
a pinch of yellow mustard seeds(optional)
1allspice berryor ¼tsp pickling spice (optional)
150mlfiltered water
6gsea 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