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Pickled Blackberries

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Karon Grieve


  • 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


  • 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.