Lar»revenue»Simple traditional pickled blackberries
Published:vonSabrina Currie· This post may contain affiliate links.
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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.
Pair of chickens:
- Why I made this recipe
- The 10 best ways to use blackberries
- Combine canned fruit
- How to use blackberry vinegar (blackberry bush).
- Step by step instructions
- Related Income
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.
- Freezeals good paraSmoothiesor bake all year round.
- roast meatabovePies, cakes and sprinkles. Eat, gift or keep in the freezer for a rainy day.
- MakeGelee. You can freeze jam or prepare it in the fridge.
- Soleas good as.
- Top-Crostiniwith goat cheese and blackberries.
- SaftBlackberries and freeze or add the blackberry juice. You can use the juice to makeGeleeAlso.
- Drainand use a food processor to turn them into a powder that you can sprinkle over salads or grilled meats.
- Cranberry-yogurt-ice cream in a stick
- 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.
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
Step 1.In a small saucepan, combine all ingredients except fruit. Bring to a boil over medium heat. Stir and cook until sugar dissolves, then remove from heat.
Step 2.Meanwhile, pack clean blackberries in a clean 1 liter or 2½ liter jars, leaving about 1 inch of space at the top.
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.
- Spicy pickled jalapeno eggs
- Crispy corn and shrimp fritters with spicy mayonnaise
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To learn more about what I'm up to, follow meInstagramorFacebook. You might like mine too FREE printable weekly meal planner.
Happy birthday friends! sabrina
Quick and easy traditional pickled blackberries
A quick and easy recipe for a 1 liter jar or 2 ½ liter jars. They go so well in a seasonal salad, on a charcuterie platter, or as a condiment for grilled pork or sausages. Sour and sweet with hints of pepper, rosemary and thyme.
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Course:seasoning, side dish
Kitchen:Canada, PNW, West Coast
construction time:10 Protocol
- 3 soup spoon Zucker
- ½ teaspoon Cracked Black Pepper
- 1 teaspoon Zweig Thymian
- 1 teaspoon Rosmarinzweig
- 1,5 C Fresh or frozen blackberries
- 1,5 C Red or white wine vinegar (enough to cover the fruit)
In a small saucepan, combine all ingredients except fruit. Bring to a boil over medium heat. Stir and cook until sugar dissolves, then remove from heat.
Meanwhile, pack clean blackberries in a clean 1 liter or 2½ liter jars, leaving about 1 inch of space at the top.
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.)
Put the lid on tightly and place in the fridge. After approx. 4 hours they are ready to use.
You can do this in advance. They can be stored in the fridge for up to 1 month.
This recipe is not suitable for canning. These must be kept in the refrigerator.
If you want to can these pickled blackberries, remove the herb sprigs before canning and close the jars. Follow proper water bath canning procedure and process for 10 minutes.
Portion:125ml|Calories:38kcal|Carbohydrates:7G|Protein:0,4G|Gordo:0,2G|Saturated Fatty Acids:0,01G|Polyunsaturated fatty acids:0,1G|Monounsaturated fatty acids:0,01G|Sodium:4mg|Potassium:65mg|Phases:1G|Zucker:6G|Vitamin A:71user interface|Vitamin C:6mg|Calcium:12mg|Ferro:0,4mg
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«The 65 Best Lazy Vegan Recipes (5-40 Minutes!)
Classic French chef, photographer and food stylist based on beautiful Vancouver Island, BC.
Beautiful!! I'm inspired to do this!
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