© Frances Janisch
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4 1/2 cups

These tart and aromatic plump blackberries are delicious in salads or served alongside cured meats and other charcuterie. Slideshow: Recipes for Blackberries

How to Make It

Step 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.

Step 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.

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