Pickled fruit flavors: An unexpected culinary delight

Pickled fruits are often associated with pears and plums. However, this doesn't encompass this preservation method's full spectrum of flavors. Many don't realize it's worth expanding our culinary horizons and trying other fruits that can be equally delicious, if not better, when pickled.

Grapes, gooseberries, peaches, cherries with ginger, sour cherries, and apricots are some fruits that can be used for pickling. They offer a unique taste that can surprise us with its intensity and richness.

We encourage you to experiment with different fruits and discover and enjoy new flavors. You may find that pickled fruits become an indispensable element of our cuisine, something we can’t imagine being without. Try Joanna Krzewińska's recipe, author of the blog "Kingdom of Pots," for gooseberries pickled in vinegar.

Ingredients:

          
• 4.41 lbs of gooseberries
• 0.88 lbs of sugar
• 4.65 cups of water
• 1.06 cups of vinegar (10%)
• 1/3 teaspoon of ground black pepper
• 12 cloves

Preparation:

1. Wash and dry the gooseberries (they should be firm and slightly unripe). Remove the remnants of the flower base and stems. Place the gooseberries in sterilized jars.
2. Place cloves in the jars with the gooseberries. Boil water with sugar, pepper, and vinegar, then fill the jars with the hot brine.
3. Close the jars and place them in a pot lined with a cloth. Fill the pot with water at the same temperature as the brine.
4. Pasteurize for about 15-20 minutes, depending on the jar size. For jars with a capacity of 24 oz, pasteurize for 20 minutes.
5. A 24 oz jar holds about 0.81 lbs of gooseberries. Gooseberries in vinegar pair well with meats, poultry, and pâté.