Pickled fruits: From pears and plums to surprising new flavours

Pickled fruits are mainly associated with pears and plums. However, this preservation method does not offer the full range of flavours. Many of us 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, cherries with ginger, sour cherries, and apricots are some fruits that can be used for pickling. Their unique taste can surprise us with its intensity and richness.

We encourage you to experiment with different fruits and 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 recipe from the blog Kingdom of Pots for gooseberries pickled in vinegar.

Ingredients:

• 2 kg of gooseberries,
• 400 g of sugar,
• 1.2 litres 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). "Shave"—cut off the flower base and stem remnants. 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. I pasteurized for 20 minutes for jars with a capacity of 700 ml.
5. A 24 oz jar holds about 370 g of gooseberries. Gooseberries in vinegar are good with meats, poultry, and pâté.