Discover the surprising delight of pickled fruits beyond the usual

Pickled fruits are mainly associated with pears and plums. However, this preservation method does not offer the full range of flavours. Many don't realize it's worth expanding our culinary horizons and trying other fruits that can be equally delicious or even better when pickled.

Grapes, gooseberries, peaches, cherry cherries with ginger, sour cherries, and apricots are just some of the fruits we can use for pickling. Their unique taste can surprise us with its intensity and richness.

We encourage you to experiment with different fruits to discover and enjoy new flavours. Pickled fruits may become an indispensable element of our cuisine, without which we can no longer manage. Try Joanna Krzewińska's blog "Kingdom of Pots" recipe for gooseberries pickled in vinegar.

Ingredients:

          
• 2 kg of gooseberries
• 400 g of sugar
• 1.1 L of water
• 250 mL of vinegar (10%)
• 1/3 teaspoon of ground black pepper
• 12 cloves

Preparation:

1. Wash and dry the gooseberries (firm, slightly unripe), and "shave"—cut off the remnants of the flower base and stems. Could you place them in sterilized jars?
2. Place cloves into jars with the gooseberries. Boil water with sugar, pepper, and vinegar. Fill the jars with the hot brine.
3. Close the jars and place them in a pot (bottom of the pot lined with a cloth) and fill with water at the temperature of the brine.
4. Pasteurize for about 15-20 minutes, depending on the jar size. For 710 mL jars, pasteurize for 20 minutes.
5. A 710 mL jar holds about 370 g of gooseberries. Gooseberries in vinegar are good with meats, poultry, and pâté.