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.

Shannon Walker
Recipe by Cooking Light August 2014

Gallery

Anais & Dax; Styling: Lydia Pursell

Recipe Summary

hands-on:
35 mins
total:
8 hrs 35 mins
Yield:
Serves 32 (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

78 calories; fat 0.4g; saturated fatg; mono fatg; poly fat 0.2g; protein 1g; carbohydrates 19g; fiber 4g; cholesterolmg; ironmg; sodium 1mg; calcium 22mg.