Easy Traditional Pickled Blackberries (2023)

Sweet, sour, dark and delicious,canned blackberriesare awesome! Spoon them over grilled pork loin or toss them in a spinach or arugula salad. Garnish a charcuterie platter or cheese board, or use cranberry vinegar as a club soda bush. Pickled blackberries are quick to make, delicious and versatile.

Why I made this recipe

These are directly inspired by the preserved fruit I ate off a charcuterie board while visiting a winery. Brilliant with sweetness and acidity, they complemented the meat and cheese so well I knew I needed them in my life.

These are quick pickles, meaning no canning (or fermenting) is required. You simply pack your fruit in jars with aromatics and vinegar. Wait a few hours or days. Then take out and enjoy. Just right?!

If you like pickles or preserves you have to try my easy onered cabbage sauerkraut, Traditional pickled garlic scab, zSpicy pickled jalapeno eggs. All of these are excellent and unique additions to dishes, dinners and salads.

The 10 best ways to use blackberries

What can I do with lots of blackberries? It's a fun and tasty problem. Here are my 10 ways to use and preserve blackberries.

1. Freezeals good paraSmoothiesor bake all year round.
2. roast meatabovePies, cakes and sprinkles. Eat, gift or keep in the freezer for a rainy day.
3. MakeGelee. You can freeze jam or prepare it in the fridge.
4. MakeBrombeer-Barbecue-Sauce.
5. Soleas good as.
6. Top-Crostiniwith goat cheese and blackberries.
7. MakeSyrup.
8. SaftBlackberries and freeze or add the blackberry juice. You can use the juice to makeGeleeAlso.
9. Drainand use a food processor to turn them into a powder that you can sprinkle over salads or grilled meats.
10. Cranberry-yogurt-ice cream in a stick
11. MakeBlackberry ice cream. or doice creamMix with milk or cream, eggs and sugar.

Combine canned fruit

I love pickled fruit served over a seasonal green salad and roast pork. This pork was also drizzledBrombeer-Barbecue-Saucewhile grilling.

Pickled blackberries are a very special treat served with a cheese platter or charcuterie platter. Something unexpected and exciting. When the blackberry juice is runny, place it in a small bowl on the plate.

Cover the crostini with spreadable goat cheese, cream cheese or cashew cheese. Place pickled blackberries on top and decorate with herbs. I guarantee it will make your guests smile.

How to use blackberry vinegar (blackberry bush).

Having used pickled blackberries, you will have a delicious oneCranberry-Essig.It's wonderful and easy to use.

Also called bush, this sweet herb and berry flavored vinegar makes an excellent drink. Add a few tablespoons to a glass of ice. Top up with sparkling water, stir and add a tasty garnish for a special soft drink that's not too sweet.

Use leftover blackberry pickle liquid in salad dressings. Use the same amount as in any vinaigrette recipe.

Marinate meat before or during cooking or drizzle with vinegar.

Ingredients

This recipe only requires 6 ingredients and you can find them at any supermarket. Even better, you can source all fresh ingredients. This is a very easy recipe, ideal to make after a day of blackberry picking with the kids.

(I love growing rosemary and thyme year-round, it gives a lovely flavor and graces recipes all winter.)

• blackberry- You can use fresh or frozen blackberries for this. Fresh berries will give a firmer texture, if you use frozen berries they will have a softer texture, more like a stick of jam. Both will taste delicious. Using ripe blackberries adds more flavor and sweetness. If you are satisfied with a more sour pickled blackberry, you can use slightly overripe berries.
• Vinegar- Any strong vinegar is great for pickling blackberries. I used white wine vinegar here, but you can use champagne vinegar, white wine vinegar, or apple cider vinegar. Balsamic vinegar adds a richer, sweeter flavor. You could even use regular white vinegar, although I like it my least, as it has a particularly strong finish that can overpower fruit.
• herbs and spices- I used bay leaf, sprigs of rosemary and thyme and black pepper. If you want to add more flavor, try adding juniper berries (good with venison) or ½ tsp chilli flakes for a little spice. Other spices to try include cinnamon, cloves, allspice, or star anise. Use whole spices if you want to strain them, use crushed spices if you want to leave them for serving.

Step by step instructions

Level 3.Pour the hot vinegar mixture over the fruit in glasses. Pour enough to cover the fruit, leaving about 1/2 inch at the top of the jar. (You can leave the herb sprigs at this point or throw them away.)

step 4Put the lid on tightly and place in the fridge. After approx. 4 hours they are ready to use.

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Happy birthday friends! sabrina

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