This Month's Recipe...
June – Pickled Gooseberries
From page 355 of The New English Kitchen.
Pickled fruit with leftover meat and game, or braised or baked ham, makes a bright Saturday lunch that yields extras to add to Sunday supper pilaffs.
480g/1lb gooseberries
240g/8oz golden granulated sugar
a pinch each of ground cinnamon, allspice, coriander and cloves
4 cardamom pods
250ml/8fl oz white wine vinegar
Put all the ingredients except the fruit in a pan and bring slowly to the boil, allowing the sugar to dissolve. Pack the raw gooseberries into sterilised jars. Boil the pickling liquid fast to reduce it until thick, then pour it over the fruit and seal the jars.
Kitchen Note
Pickles can be eaten almost immediately. Don't make too much; they are best eaten within 5 months of being made.
