Spicy, tangy and salty- these pickled gooseberries can be a great side dish or a condiment to put together when it is gooseberry season.
These berries are super healthy and are packed with vitamin C, which makes them a great side dish or condiment to make a part of your meals.
Pickling them helps extend their shelf life and make them last four months
Best of all the recipe. Super easy to make and we need just a few minutes of kitchen time to put it together
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Ingredients For the Recipe
You will need just four ingredients to make a pickled ku is berries
- Gooseberries: 200 grams
- Water: As required
- Salt: ¼ cup
- Green chilies: 2-3
How to Make the Pickled Gooseberries
Once you have all your ingredients, ready, here is what you will need to do to make the pickled
Wash the gooseberries properly. Here we have used the local East Indian variety of gooseberries. You can use any variety as per availability.
Bring water to a boil.
Add the gooseberries to the boiling water and boil them for 2-3 minutes. The gooseberries will become soft.
Next, drain the gooseberries from the water and keep aside. Preserve the water as well.
Take a glass container. Layer the bottom with salt.
Next, add the green chilies.
Then add the boiled gooseberries.
Lastly, top it up with the preserved water.
Close the lid and give a shake.
Place the mixture in sunlight for a day. Make sure to keep placing it in sunlight every alternate day.
Start consuming as a pickle with your Indian dishes.
Frequently Asked Questions
I have added a few green chilies to add a bit of extra flavor and spice to the pickled gooseberries. You could also add some ginger or garlic into it to add some beautiful earthiness and deliciousness to it. 
Your leftover pickled gooseberries can be refrigerated for weeks.
If you plan to finish it up sooner, you can leave the jar on the counter top- you don’t need to refrigerate it unless you want to store them longer than a week. 
Tips & Tricks to Make the Pickled Gooseberries
While making this recipe is super easy, you might want to take note of these tips and tricks too.
- I chose to boil the gooseberries in the water, but if you want to, you could just place them in a jar and pour the hot brine over it.
- I would recommend letting the pickled gooseberries sit on the countertop for a day before you enjoy them. Doing this will help the berries soak up all the delicious brine and turn a little soft too.
- I kept the brine simple and just used a mixture of salt and water, but if you want, you could also add some vinegar to it. Adding vinegar to the brine will help extend the shelf life of these pickled gooseberries.
- You can stick to using white vinegar or even use apple cider vinegar if you want to.
- To balance out the saltiness and the spiciness of the pickle, you could also add a tablespoon of sugar to the brine.
- Make sure all the gooseberries are nicely cleaned and washed. This will help keep them from getting contaminated and prevent any bacterial growth.
Serving Ideas & Suggestions
These pickled gooseberries, just like any other Indian pickle, taste best then served as a condiment on the side with any other Indian main dish.
You can spice up your dal chawal with just a spoonful of these pickled gooseberries. Team up with some curry and chapatis to turn it into a flavor packed wholesome meal.
Enjoyed making this easy pickle? Inspired to try some more pickle recipes? Here are a few good options to try out.
📖 Recipe
Pickled Gooseberries
Ingredients
- 200 grams Gooseberries
- 1 Glass Water , As required
- ¼ cup Salt
- 2-3 Green Chilies
Instructions
- Wash the gooseberries properly. Here we have used the local East Indian variety of gooseberries. You can use any variety as per availability.
- Bring water to a boil.
- Add the gooseberries to the boiling water and boil them for 2-3 minutes. The gooseberries will become soft.
- Next, drain the gooseberries from the water and keep aside. Preserve the water as well.
- Take a glass container. Layer the bottom with salt.
- Next, add the green chilies.
- Then add the boiled gooseberries.
- Lastly, top it up with the preserved water.
- Close the lid and give a shake.
- Place the mixture in sunlight for a day. Make sure to keep placing it in sunlight every alternate day.
- Start consuming as a pickle with your Indian dishes.
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