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Spiced and Pickled Blackberries
© Frances Janisch

Spiced and Pickled Blackberries

  • SERVINGS: 4 1/2 cups

These tart and aromatic plump blackberries are delicious in salads or served alongside cured meats and other charcuterie.


  1. 8 black peppercorns
  2. 3 allspice berries
  3. 2 juniper berries
  4. One 1/2-inch piece of peeled fresh ginger, thinly sliced
  5. 1 small bay leaf
  6. 2 cups red wine vinegar
  7. 2 cups water
  8. 6 tablespoons sugar
  9. 3 tablespoons kosher salt
  10. 1 shallot, quartered lengthwise
  11. 1 sprig fresh thyme
  12. 18 ounces blackberries
  1. In a mortar, lightly crush the peppercorns with the allspice, juniper berries, ginger and bay leaf. Transfer to a medium saucepan and add the vinegar, water, sugar, salt, shallot and thyme. Bring just to a boil, stirring to dissolve the sugar and salt. Let the brine cool completely.
  2. Strain the brine into clean glass jars and add the blackberries. Cover and refrigerate for at least 1 week before serving.
Make Ahead
The pickled blackberries can be refrigerated for up to 3 months.