A fast easy recipe to make in a 1-pint jar or 2 ½-pint jars. These are so good in a seasonal 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.
1.5cRed or White Wine Vinegar(enough to cover berries)
Instructions
In a small saucepan, combine all ingredients except the berries. Bring to a boil over medium-high heat. Stir and boil until sugar is dissolved, then remove from heat.
Meanwhile, pack clean blackberries into a clean 1-pint jar or 2 ½-pint jars leaving about 1 inch of room at the top.
Pour hot vinegar mixture over the berries in jars. Pour in enough to cover the berries, leaving approximately ½ inch of space at the top of the jar. (You can leave the herb sprigs or discard them at this point.)
Place lid on snugly and place in the refrigerator. After approximately 4 hours, they will be pickled enough to use. You can make these ahead of time. Stored in your fridge, these will keep up to 1 month.
Notes
This recipe is not meant for canning. These must be stored in the refrigerator. If you plan to can these pickled blackberries, remove herb sprigs before canning and sealing jars. Follow the proper water bath canning procedure and process for 10 minutes.