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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.