Pickled Blackberries
User Reviews
5
Pickled Blackberries
Description
This recipe starts by gently heating a blend of white wine vinegar, fish sauce, granulated sugar, and cinnamon just until the sugar dissolves. After cooling, the vinegar mixture is poured over fresh ripe blackberries in a jar, where they sit for at least four hours to absorb the flavors, though an overnight rest improves the taste. The pickling liquid’s acidity preserves the berries and infuses them with a balance of tartness, subtle sweetness, and the savory depth from the fish sauce combined with a hint of warm cinnamon.
The process slightly softens the berries' texture while maintaining their shape, creating a versatile pickled fruit component. These pickled blackberries can add complexity to salads, cheese boards, or as a unique condiment.
The recipe notes mention tips and tricks for the best results but those are not included in detail here.
Ingredients
- 8 tablespoon white wine vinegar
- 3 Tbsp fish sauce
- 3 tablespoon granulated sugar white
- ½ teaspoon cinnamon
- 10 z blackberry fresh, ripe
Instructions
- Mix vinegar, fish sauce, sugar and cinnamon together and heat in a saucepan over medium heat just until the sugar dissolves.
- Allow to cool to room temperature
- Pour the liquid into a jar and add the blackberries. Swish the blackberries around gently to make sure that they are covered by the vinegar mixture. Allow to sit for at least 4 hours. Allow to sit Overnight for best result.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 19 kcal
% Daily Value*
| Calories | 19kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 425mg | 18% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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