Pickled blackberries
Infused with tarragon & pink peppercorns
5 mins
Not Too Tricky
makes 500ml
About the recipe
When summer draws to a close in the UK, you can find wild blackberries in their masses along hedgerows, and they’re ripe for the picking! Preserve the season’s bounty with this easy pickle recipe (just make sure you pick them away from roads and out of the reach of dogs, and wash them first).
Ingredients
300g blackberries
500ml white wine vinegar
2 tablespoons runny honey
10 pink peppercorns
a sprig of tarragon (optional)
Top Tip
To sterilise your jar, simply boil it with the lid and any utensils you’re going to use to fill the jar for 15 minutes, making sure not to use any unsterile items until after you’ve sealed the jar.
Method
- Place the blackberries in a sterilised 500ml jar.
- Pour in the white wine vinegar (the blackberries should be submerged), then add a pinch of sea salt, along with the honey, pink peppercorns and tarragon (if using).
- Seal the jar and give it a gentle shake, then leave in the fridge to pickle for 1 week. Keep in the fridge for up to 4 weeks (the flavour will intensify over time). Delicious in sandwiches, salads or even as a next-level flatbread topping.
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