Refrigerator Pickled Blackberries

Photo: Anais & Dax
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.

Yield:

Serves 32 (serving size: about 1/3 cup)

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 8 Hours, 35 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Shannon Walker,

August 2014