Pickled Blackberries Recipes

PICKLED BLACKBERRIES

Pickled Blackberries image

Simple Recipe for Pickled Blackberries

Provided by Wendi Spraker

Categories Side

Time 10m

Number Of Ingredients 5

Ingredients

8 Tbsp White wine vinegar
3 Tbsp Fish sauce
3 Tbsp White granulated sugar
1/2 Tsp Cinnamon
10 0z Fresh Blackberries (ripe)

Steps:

Mix vinegar, fish sauce, sugar and cinnamon together and heat in a saucepan over medium heat just until the sugar dissolves.
Allow to cool to room temperature
Pour the liquid into a jar and add the blackberries. Swish the blackberries around gently to make sure that they are covered by the vinegar mixture. Allow to sit for at least 4 hours. Allow to sit Overnight for best result.

Nutrition Facts : Calories 19 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, Sodium 425 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

PICKLED BLACKBERRIES

Pickled Blackberries image

Pickling berries is a great way to make the most of seasonal produce. Try them over ice cream and salad.

Number Of Ingredients 4

Ingredients

6 tablespoons Champagne vinegar or white wine vinegar
2 tablespoons fish sauce
2 tablespoons sugar
6 ounces blackberries

Steps:

Combine vinegar, fish sauce, sugar, and 3 Tbsp. water in a jar, screw on lid, and shake vigorously until all sugar is dissolved. Add blackberries and press down to submerge in liquid. Seal jar and chill at least 4 hours.
Blackberries can be pickled 1 month ahead. Keep chilled

CATHERINE'S PICKLED BLUEBERRIES

Catherine's Pickled Blueberries image

Think of this as blueberries with a bite. My friend Catherine serves this sweet/tangy sauce spooned over ripened goat cheese for a knock-'em-dead appetizer.

Provided by foodelicious

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 8h40m

Yield 96

Number Of Ingredients 7

Ingredients

3 (3 inch) cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice berries
1 ½ cups red wine vinegar
2 quarts fresh blueberries, washed and picked over
1 cup white sugar
1 cup brown sugar

Steps:

Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

Nutrition Facts : Calories 26.5 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 5.7 g

PICKLED BLACKBERRIES

Pickled Blackberries image

The berries are nice with chicken and turkey and the remaining vinegar makes for great salad dressing.

Provided by Diana Adcock

Categories < 15 Mins

Time 10m

Yield 4 half pints

Number Of Ingredients 9

Ingredients

3 1/2-4 cups blackberries, washed and picked over
3/4 cup white vinegar
3/4 cup cider vinegar
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1 bay leaf
1 whole mace (one blade)

Steps:

In a stainless or enamel pot add all ingredients except berries.
Bring to a full, rolling boil.
Remove from heat and remove bay and mace.
Place berries in clean hot jars, pour over vinegar mixture leaving 1/4 inch head space.
Process for 5 minutes in a boiling water bath at altitudes up to 1000 feet.

Nutrition Facts : Calories 76.4, Fat 0.7, Sodium 6.1, Carbohydrate 13.8, Fiber 7, Sugar 6.5, Protein 1.8

PICKLED BLACKBERRY COCKTAIL

Pickled Blackberry Cocktail image

Provided by Damaris Phillips

Categories beverage

Time P1DT12h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 1/2 cups bourbon
1 cup juice from Chai-Spiced Pickled Blackberries, recipe follows, plus pickled blackberries, for garnish
Juice of 2 or 3 limes
1 1/2 cups ginger beer
Crushed ice
3/4 cup rice wine vinegar
1/2 cup brewed black tea
1/4 cup honey
1/4 cup sugar
6 cardamom pods
6 whole cloves
2 cinnamon sticks
One 1-inch chunk ginger, peeled and cut into quarters
1 quart blackberries

Steps:

Combine the bourbon, pickled blackberry juice and lime juice in a pitcher. Chill until ready to serve. When that time comes, add the ginger beer.
Fill highball glasses with ice and pour the cocktail over the top. Garnish with a few pickled blackberries. Enjoy!
Combine the vinegar, tea, honey, sugar, cardamom, cloves, cinnamon and ginger in a saucepan. Heat over medium until the sugar dissolves, about 3 minutes -- you don't want the mixture to get too hot or it will cook the berries.
Fill two pint-size Mason jars with the blackberries. Pour the pickling liquid over the berries. Seal with a lid and refrigerate for at least 3 days and up to 2 weeks.

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