Pickled Blackberries (No Canning Required!)

Pickled Blackberries (No Canning Required!)


Pickled Blackberries

A fast easy recipe to make in a 1 pint jar (or 2 cup container with lid).  These are so good in a salad, on a charcuterie plate or as a condiment for grilled pork or sausages. Tart and sweet with a hint of pepper, rosemary and thyme. 

Course Condiment, Side Dish
Cuisine canadian, PNW, Westcoast
Keyword Blackberries, Blackberry, Pickled, Pickles
Prep Time 5 minutes
Servings 1 cups
Author Sabrina Currie


  • 3 tbsp Sugar
  • 1/2 tsp Cracked Black Peppercorns
  • 1 tsp Thyme (Left On Stem)
  • 1 tsp Rosemary (Left On Stem)
  • 1.5 c Fresh or Frozen Blackberries
  • 1 c Red Wine Vinegar enough to cover berries


  1. Into a 1 pint jar (or 2 c container with lid) add sugar, pepper and herbs.  Muddle gently leaving leaves on stems so they can be easily removed later. Then add your berries leaving about 1 inch of room at the top.

  2. Add vinegar to cover berries completely, you may need slightly more or less depending on the size and shape of your container.

  3. Put lid on snugly and invert gently a few times to start sugar dissolving and mixing.  Leave to pickle 4 hours or overnight then pull out herbs and discard.  Stored in your fridge, these will keep up to 1 month thanks to the vinegar.