Berries are like colourful little fruit clocks that tell you exactly what time of year it is. Strawberries herald the summer, closely followed by their raspberry friends. The currants are hot on their heels and you find yourself in a sea of berries despirately trying to use and preserve as much as you can. Then the garden is bare and you have to look further afield for preservable produce. The hedgerows round here always provide a good bounty of goodness as the summer comes to a close and Autumn picks up her coloured skirts and dances us into cooler days.
Blackberries (or brambles as we call them here in Scotland) are a wonderful fruit. Sweet and tart at the same time. They bring back so many memories of childhood berry hunts. The smeared faces and mouthfuls of juice, scraped knees and scratched hands – happy days.
While one would normally think of jam making and other sweet delights when contemplating the blackberry, I like to shake things up a bit and make something a bit different out of my fruity bounty.
This little recipe for Pickled Blackberries is a case in point. Why go sweet and jammy when you can turn the tables and go mouth puckeringly pickly!
Pickled Blackberries are a great addition to your cheese platter. Serve with a soft goat cheese or some other creamy fromage and really enjoy the sweet/sour combo and tango of the taste buds that ensues. You can also serve this little treat with cold meats, salamis and salads too. This recipe makes 1 jar.
Pickled Blackberries
300g/11 oz blackberries
100ml/3 1/2 fl oz white wine vinegar
200g/7 oz sugar
1 rose geranium leaf (optional)
Pick over the blackberries and rinse under cold water and then pat dry.
Heat the blackberries along with the sugar and vinegar in a heavy based pan over a gentle heat until the sugar has completely dissolved.
Simmer the fruit for 5 minutes then carefully remove with a slotted spoon and pack into a sterilised jar.
Raise the temperature and boil the vinegar until it becomes thick and syrup like.
Add the geranium leaf to the jar and pour over the hot vinegar.
Pop on a lid and store in a cool dark place for 1 month before using.
Once opened store in the fridge for up to 2 weeks.
This is just another way to hang on to the goodness of the season. I always love to see what is growing in the hedgerows at this time of year. Driving round the lanes has my mind whirring on ideas and recipes and I’m never without a bag or two to gather up some goodies when the chance arises.
Karon x
Pickled Blackberries
Ingredients
- 300 g/11 oz blackberries
- 100 ml/3 1/2 fl oz white wine vinegar
- 200 g/7 oz sugar
- 1 rose geranium leaf optional
Instructions
- Pick over the blackberries and rinse under cold water and then pat dry.
- Heat the blackberries along with the sugar and vinegar in a heavy based pan over a gentle heat until the sugar has completely dissolved.
- Simmer the fruit for 5 minutes then carefully remove with a slotted spoon and pack into a sterilised jar.
- Raise the temperature and boil the vinegar until it becomes thick and syrup like.
- Add the geranium leaf to the jar and pour over the hot vinegar.
- Pop on a lid and store in a cool dark place for 1 month before using.
- Once opened store in the fridge for up to 2 weeks.
Hi Karen, greetings fellow foodie! Just came across your LarderLove. Fabulous recipes. I’m interested in the Lovers Jam. I need 15 x 8oz jars. Any advice how to use your recipe for such a large quantity please? Thank you in anticipation.
DQ
Just multiply the recipe to get the total amount you think you’ll need.
K x
Can these pickled blackberries be processed in a waterbath canner to make them shelf-stable and last loner? Thanks.