From adding to lemonade, salads and even smoothies, pickling blackberries is a wonderful way to add a little sweet “kick” to just about anything.
Yield: 2 cups
Preparation time: 5 minutes + 2 hours at room temperature
Cook Time: 4 minutes
1/2 cup rice vinegar
1 cup water, room temperature
1/3 cup granulated sugar
2 cups fresh ripe blackberries, rinsed
1. In a medium size saucepan, add vinegar, water and sugar. Over medium – high heat, whisk until vinegar mixture comes to a simmer. Continue to cook while occasionally whisking until sugar has dissolved, approximately 2 – 4 minutes. Remove from heat and allow to sit at room temperature until cool, approximately 2 hours.
2. In a heatproof bowl, or large mason jar with a tight fitting lid, add blackberries and set to the side.
3. Pour vinegar mixture over blackberries and store in the refrigerator until ready to enjoy.
4. Pickled blackberries are best kept in the refrigerator for up to 2 weeks but keep in mind that they will become more “powerful” the longer they sit.
Kitchen Note: Pickling fruit is a fun and tasty way to take ordinary to extraordinary levels.