Spiced and Pickled Blackberries

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

Spiced and Pickled Blackberries
Photo: © Frances Janisch
Total Time:
20 mins
4 1/2 cups


  • 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


  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.

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