Lunch: Spiced and Pickled Blackberries

Ingredients

8 black peppercorns
3 allspice berries
2 juniper berries
One 1/2-inch piece of peeled fresh ginger, thinly sliced
1 small bay leaf
2 cups red wine vinegar
2 cups water
6 tablespoons sugar
3 tablespoons kosher salt
1 shallot, quartered lengthwise
1 sprig fresh thyme
18 ounces blackberries

Instructions

In a mortar, lightly crush the peppercorns with the allspice, juniper berries, ginger and bay leaf. Transfer to a medium saucepan and add the vinegar, water, sugar, salt, shallot and thyme. Bring just to a boil, stirring to dissolve the sugar and salt. Let the brine cool completely.
Strain the brine into clean glass jars and add the blackberries. Cover and refrigerate for at least 1 week before serving.

Add a review for Spiced and Pickled Blackberries