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Drink

Gooseberry Vinegar

A fermented liquid made by bruising gooseberries, steeping in water, adding sugar, and aging for months.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Gooseberry Vinegar

Ingredients

Directions

  1. Bruise the gooseberries and mix with water in a container.

  2. Let it stand for 24 hours.

  3. Strain the mixture through a canvas and then a flannel bag.

  4. Add 1 pound of coarse sugar for every gallon of liquid and stir well.

  5. Transfer to a cask and let it stand for 9 to 10 months before using.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Gooseberries
Provide the fruit juice and acidity that ferment into vinegar.
Coarse sugar
Feeds the fermentation that turns the liquid into vinegar.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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