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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
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course pickles
Cuisine British
Servings 1 250ml jar
Calories 922 kcal


  • 300 g blackberries
  • 100 ml white wine vinegar
  • 200 g 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.


Serve with game or roast meat and perfect with a cheeseboard


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!
Keyword blackberries, brambles
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