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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 8 Hours, 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 78
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 1g
  • Carbohydrate: 19g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 1mg
  • Calcium: 22mg

Ingredients

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

Preparation

  1. 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. 2. Drain berries in a colander over a bowl, reserving liquid. Discard spices. Divide berries among 12 (half-pint) jars.
  3. 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.
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