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Pickled blackberries recipe

0 ratings

You've heard of pickling onions and cabbage, now try fruit! These pickled blackberries are sweet, tart and fragrant, providing the perfect balance to cream cheese on an open sandwich or try serving with a Ploughman's. If you're after an easy pickle recipe that's a bit different, give it a go – we'd say it's a spoonful of summer all year round! See method

Makes 700ml jar
Takes 10 mins plus cooling and pickling
14 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

150ml white wine vinegar
1 tbsp fine salt
75g caster sugar
2 bay leaves
1 tbsp whole black peppercorns
300g blackberries

High in fibre and manganese

Each serving contains

Energy
60kj
14kcal 1%
Fat
0g 0%
Saturates
0g 0%
Sugars
2g 3%
Salt
0.2g 3%

of the reference intake
Carbohydrate 2.5g Protein 0.3g Fibre 1g

Method

Put the vinegar, salt, caster sugar, bay leaves and peppercorns in a saucepan with 150ml water over a medium-high heat. Stir to dissolve the sugar and salt, bring to a boil, then remove from the heat and leave to cool completely.
Put the blackberries in a clean, sterilised 700ml jar* and pour over the pickling liquid and spices, pushing down the berries so they’re submerged.
Set aside for 2 days or up to 6 months in a cool, dry place to pickle, before adding to summer salads and sandwiches. Once opened, refrigerate for up to 3 months.

*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

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