Pickled red cabbage and gooseberries from Vegetables: The new food heroes by Peter Gordon
This pickle goes really well with oily fish like salmon and mackerel, or it makes a delicious salad tossed with sliced apples or pears, toasted hazelnuts and olive oil. Make it at least a week befo...
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Ingredients
- 700 ml red wine vinegar or cider vinegar
- 500 g white sugar
- 1 teaspoon ground cloves
- 1 medium red cabbage (about 900g), core removed and finely shredded
- 400 g gooseberries (both green and red are delicious)
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