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Refrigerator Pickled Blackberries

Photo: Anais & Dax; Styling: Lydia Pursell
Hands-on time 35 mins
Total time 8 hrs, 35 mins
Yield Serves 32 (serving size: about 1/3 cup)
Because heat processing might damage the fragile berries, we skip the canning method and instead make what's called refrigerator pickles; they're not shelf-stable like the other pickles in this story, but they'll keep in the fridge for 2 weeks. The glistening jewels would be incredible as a sauce for duck breast, as part of a cheese platter, spooned onto ricotta-topped crostini, draped over yogurt, or plopped into cocktails.


  • 3 cups white balsamic vinegar
  • 2 whole cloves
  • 2 (3-inch) cinnamon sticks
  • 1 gallon fresh blackberries
  • 2 cups honey

Nutrition Information

  • calories 78
  • fat 0.4 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.2 g
  • protein 1 g
  • carbohydrate 19 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 1 mg
  • calcium 22 mg

How to Make It

  1. Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover; reduce heat, and simmer 10 minutes. Remove from heat; let stand 5 minutes. Add berries; cover and chill 8 hours.

  2. Drain berries in a colander over a bowl, reserving liquid. Discard spices. Divide berries among 12 (half-pint) jars.

  3. Bring vinegar mixture and honey to a boil in a saucepan. Divide hot vinegar mixture among jars, filling to 1/4 inch from top. Cover with metal lids; screw on bands. Cool to room temperature. Refrigerate up to 2 weeks.