Spiced and Pickled Blackberries

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

  • Total Time:
  • Servings: 4 1/2 cups
  • Time(Other): plus 1 week pickling

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  • 8 black peppercorns
  • 3 allspice berries
  • 2 juniper berries
  • One 1/2-inch piece of peeled fresh ginger, thinly sliced
  • 1 small bay leaf
  • 2 cups red wine vinegar
  • 2 cups water
  • 6 tablespoons sugar
  • 3 tablespoons kosher salt
  • 1 shallot, quartered lengthwise
  • 1 sprig fresh thyme
  • 18 ounces blackberries

How to make this recipe

  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.

Contributed By Photo © Frances Janisch Published August 2013

458803 recipes/spiced-and-pickled-blackberries 2013-12-06T23:50:28+00:00 Steven Satterfield summer|pickling|sauces-and-condiments|gluten-free|healthy|make-ahead|vegetarian august-2013 recipes,spiced-and-pickled-blackberries 458803

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