These tart and aromatic plump blackberries are delicious in salads or served alongside cured meats and other charcuterie.
Slideshow:Recipes for Blackberries
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 It
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.
Strain the brine into clean glass jars and add the blackberries. Cover and refrigerate for at least 1 week before serving.
The pickled blackberries can be refrigerated for up to 3 months.
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