Pickled Blackberries or Blueberries

Pickled Blackberries or Blueberries

Pickled Blackberries or Blueberries


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Serves
4 - 9.5 oz Kilner (hexagonal)
Ingredients

4 - 9.5 oz Kilner (hexagonal) Jars

20 oz. Blueberries, Blackberries (or a mix of the 2)

 

For a Syrup:

12 oz. sugar (1 1/2 C)

12 oz. water

2” fresh ginger, peeled and sliced into 1/8” thick coins

1 Tbsp fresh lemon juice

4 strips lemon or orange zest

1 - 2” piece of a vanilla bean, split (optional)

 

For a Brine:

1 ½ C sugar

1 ½ C apple cider vinegar

2 tsp. kosher salt

4 strips lemon zest

1 cinnamon stick or 4 whole cloves

¼ tsp. each pink and black peppercorns

Directions

Wash and dry the berries, picking them over to remove any bits of stem.

Pack 5 oz berries into each sterilized jar.

For a Syrup:

Split the vanilla bean with the tip of a sharp knife and scrape the seeds out – reserve the seeds.

Place remaining ingredients for the syrup, plus the vanilla bean into a stainless steel saucepan and bring to a boil.

Boil for 5 minutes until large bubbles form on top (230F on a candy thermometer) then add the reserved vanilla seeds and swirl to distribute them evenly.

Pack slices of ginger, a strip of zest and the vanilla bean into the jars.

Pour the syrup into the prepared jars, covering the fruit completely.

Follow the directions on your canning jar to properly seal the jar for storage.

Keep refrigerated. Ready to enjoy in a day or two.

For a Brine:

Place all of the brine ingredients into a stainless steel saucepan and bring to a boil.

Cool completely.

Pour the brine over the berries in each jar.

Follow the directions on your canning jar to properly seal the jar for storage.

Keep refrigerated. Ready to enjoy in 3-4 days (keeps about 10 days).