pickled blackberry crostini

Quick-Pickled Blackberries

To store, keep in an airtight jar and refrigerated for up to a 5 days.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 1 cup


  • 1 cup blackberries
  • 1/2 cup filtered water
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar {see notes} 
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon peppercorns


  • Rinse the blackberries and set aside.
  • Combine all of the remaining ingredients together in a small sauce pot over low-medium heat, and stir until the sugar and salt is dissolved.
  • Fill a jar with the blackberries, and pour the pickling liquid over top of them. Cover with a lid, shake gently and chill for at least 1 hour.
  • The longer they sit in the liquid the more intense their pickling flavor will be. You can keep them in this liquid for up to 5 days. 


Any sugar will work. I have done this with both maple syrup and honey.