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Pickled Blackberries

Pickled Blackberries is a traditional British recipe for a classic pickle of blackberries preserved in lightly-spiced red wine vinegar and red wine. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Blackberries.

prep time

40 minutes

cook time

10 minutes

Total Time:

50 minutes

Makes:

2 x 250ml jars

Rating:

Tags : Wild FoodSpice RecipesBritish Recipes

This summer has been particularly dry and the blackberries have been at their peak well into September. I chose large, firm, blackberries (not over ripe ones) for this recipe as they will keep their shape in the pickle until Christmas. Indeed, one jar is already earmarked for a couple of Christmas recipes. Once you get the blackberries home pick over them and remove any stray leaves and stems. Separate out any squishy blackberries for another dish. These are great simply stirred through couscous/fonio/freekeh.

Ingredients:

150ml (3/5 cup) red wine vinegar
100ml red wine (shiraz or merlot work well)
75g (3/8 cup) soft brown sugar
1 tsp yellow mustard seeds
1 cinnamon stick, broken in half
6 black peppercorns
4 allspice berries
½ tsp sea salt
2 bayleaves
300g (2/3 lb) blackberries

Method:

Combine the wine, vinegar and sugar in a small pan. Bring just to a boil, add the cinnamon, allspice and salt. Take off the heat and set aside to infuse until cooled to room temperature. Pour through a fine-meshed sieve to remove the spices.

Divide the blackberries between tow jars then add a bayleaf along with half the mustard seeds and black peppercorns between the jars. Top with the wine and vinegar pickle solution, ensuring that the blackberries are submerged. Secure the lids on top and store in a cool, dry, place.

These can be consumed after two weeks, but unopened will keep for months. Once opened, keep in the refrigerator.