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

Steven Satterfield
August 2013

Gallery

© Frances Janisch

Recipe Summary

total:
20 mins
Yield:
4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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