Quick And Easy Traditional Pickled Blackberries
User Reviews
5
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Prep Time
10 mins
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Servings
2 cups
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Calories
38 kcal
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Course
Side Dish, Condiments
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Cuisine
North American, Canadian
Quick And Easy Traditional Pickled Blackberries
Description
The recipe involves dissolving sugar in red or white wine vinegar along with black peppercorns and herb sprigs, then pouring the hot mixture over blackberries packed in clean jars. The blackberries soak in the brine, developing a bright and slightly spicy flavor that balances their natural sweetness. The herbs contribute subtle notes of earthiness and fragrance.
The pickles should be refrigerated and allow around four hours to reach adequate pickling before serving. They are not meant for traditional canning but for short-term refrigerated storage and will keep up to one month in the fridge. The pickled blackberries can enhance salads, cheeses, or charcuterie boards with a tart contrast.
For water bath canning, herb sprigs should be removed and standard canning procedures followed to ensure safety.
Ingredients
- 3 tablespoon sugar
- ½ teaspoon black peppercorn cracked
- 1 teaspoon thyme sprig
- 1 teaspoon rosemary sprig
- 1.5 c blackberries fresh or frozen
- 1.5 c red wine vinegar enough to cover berries, or white wine vinegar
Instructions
- In a small saucepan, combine all ingredients except the berries. Bring to a boil over medium-high heat. Stir and boil until sugar is dissolved, then remove from heat.
- Meanwhile, pack clean blackberries into a clean 1-pint jar or 2 ½-pint jars leaving about 1 inch of room at the top.
- Pour hot vinegar mixture over the berries in jars. Pour in enough to cover the berries, leaving approximately ½ inch of space at the top of the jar. (You can leave the herb sprigs or discard them at this point.)
- Place lid on snugly and place in the refrigerator. After approximately 4 hours, they will be pickled enough to use. You can make these ahead of time. Stored in your fridge, these will keep up to 1 month.
Notes
- Store these pickled blackberries in the refrigerator as this recipe is not designed for room temperature shelf storage.
- Allow approximately four hours in the fridge for the berries to pickle and develop flavors before using.
- If you plan to can the pickles for long-term storage, remove herb sprigs before sealing and follow appropriate water bath canning protocols including a 10-minute processing time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Serving | 125ml | |
| Calories | 38kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 0.4g | 1% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 4mg | 0% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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