Skip to main content
Drink

Gooseberry Vinegar

A fermented liquid made by bruising gooseberries, steeping in water, adding sugar, and allowing to sour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Gooseberry Vinegar

Ingredients

Directions

  1. Bruise the ripe gooseberries until broken.

  2. Add 5 pints of cold water to the pulp and let it sit for 2 days, stirring 3 times a day.

  3. Strain the mixture through a sieve, then through a flannel bag.

  4. For each gallon of liquid, add 1.5 pounds of moist sugar and stir until dissolved.

  5. Transfer the vinegar to a cask or deep stone jar and cover it closely.

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

Ripe gooseberries
Provide the fruit pulp and natural acidity and flavour that the vinegar is built from.
Moist sugar
Supplies sugar that ferments into acid, and adds sweetness and body to the finished liquid.

“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.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes