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Home » Homemade Pickles » Sweet and Sour Pickled Blackberries

Sweet and Sour Pickled Blackberries

Author: Karon Grieve Published : September 2014

Recipe
pickled blackberries
pickled blackberries
sweet and sour pickled blackberries pin image

These sweet and sour pickled blackberries are my end of summer treat. They have that sweet juiciness mixed with a lip smacking tang of vinegar that makes them the perfect partner to the cheeseboard.

sweet and sour pickled blackberries with berries and pickle

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 desperately 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. This is when I make my pickled blackberries.

pickled blackberries

Blackberries or brambles

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. Actually if you want to be really correct on this one it’s the fruit that’s called the blackberry and the scratchy cables that straggle about all over the place sprouting them are brambles.

pickled blackberries with cheese

Pucker up for pickles!

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!

pickles with cheese and knife

Ingredients for pickled blackberries

  • 300g/11 oz blackberries
  • 100ml/3 1/2 fl oz white wine vinegar
  • 200g/7 oz sugar
  • 1 rose geranium leaf (optional)
blackberries in dish

How to make pickled blackberries

  • 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.
pickles with cheese

How to serve pickled blackberries

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.

pickled blackberries

How long will these pickles last

These sweet and sour pickled blackberries will keep for up to a year in a cool dark cupboard. Once opened store in the fridge and use up within a month.

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.

larder links

Looking for more fruity foraging ideas? Then check these out;

Rowan and rosemary jelly

Spiced crab apple jelly with whisky

Traditional rosehip jelly

Elderberry chutney

Rowan and redcurrant jelly

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
sweet and sour pickled blackberries with berries and pickle

Sweet and Sour Pickled Blackberries

Karon Grieve
sweet and sour pickled blackberries make the perfect addition to a cheeseboard or antipasti platter
No ratings yet
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course pickles
Cuisine British
Servings 1 250ml jar
Calories 922 kcal

Ingredients
 

  • 300 g blackberries
  • 100 ml white wine vinegar
  • 200 g sugar
  • 1 rose geranium leaf optional
Metric – US Customary

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.

Notes

Serve with game or roast meat and perfect with a cheeseboard

Nutrition

Calories: 922kcalCarbohydrates: 229gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 13mgPotassium: 529mgFiber: 16gSugar: 214gVitamin A: 642IUVitamin C: 64mgCalcium: 95mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Autumn/Fall, Foraging Recipes, Homemade Pickles

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Comments

  1. Donna says

    November 2, 2014 at 11:38 am

    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

    Reply
    • Karon Grieve says

      November 2, 2014 at 12:31 pm

      Just multiply the recipe to get the total amount you think you’ll need.
      K x

      Reply
  2. Sheila says

    March 17, 2016 at 6:29 pm

    Can these pickled blackberries be processed in a waterbath canner to make them shelf-stable and last loner? Thanks.

    Reply
  3. Veronica says

    August 4, 2020 at 5:37 pm

    I want some of this NOW!!!!!

    Reply
    • Karon Grieve says

      August 5, 2020 at 1:41 pm

      Hi Veronica
      You will have to go hunting for brambles.
      K

      Reply
  4. Gay says

    September 1, 2020 at 4:31 pm

    Can we use slightly unripe blackberries for the sweet and sour recipe? I have used our main crop for jam, but would love to try the ‘pickle’ Thank you

    Reply
    • Karon Grieve says

      September 2, 2020 at 1:36 pm

      Hi Gay
      Yes I would think so. I used ripe blackberries myself. Hope it works for you
      K

      Reply
  5. Twila says

    August 4, 2024 at 6:07 pm

    My husband had a brain fart this morning. He wants to make raspberry pickles. He is thinking, Annis and Coco with raspberries. Darn if I could find a recipe similar! I wonder if your delicious recipe would be suitable for raspberries or would they all just fall apart raspberries. What are your thoughts?

    Reply
    • Karon Grieve says

      August 5, 2024 at 9:49 am

      Hi Twila
      You’d have to use firm fresh raspberries any remotely soft would just fall apart. It’s worth a try as a great combo of flavours.
      K

      Reply

Trackbacks

  1. pickled blackberries | Wagshal's Blog says:
    August 4, 2015 at 2:00 pm

    […] Larder Love braves the brambles to pick the juiciest berries. Looks like it’s totally worth it. […]

    Reply
  2. Blackberry, Banana and Oat Breakfast Popsicles (vegan, gluten-free) - Veggie Desserts says:
    September 1, 2015 at 9:11 am

    […] have more blackberries to use up? Don’t let them go to waste, try one of these recipes! These pickled blackberries from Larder Love are a revelation. I would never have thought to try this, but I’m definitely […]

    Reply
  3. Foraging for Not-Your-Store-Bought Pickles! | Curious By Nature says:
    November 14, 2022 at 11:08 am

    […] Sweet and Sour Pickled Blackberries […]

    Reply

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