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Quick-Pickled Blackberries
To store, keep in an airtight jar and refrigerated for up to a 5 days.
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
5
minutes
minutes
Servings
1
cup
Ingredients
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
Instructions
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.
Notes
Any sugar will work. I have done this with both maple syrup and honey.