Trending for later 2013 and 2014 are the pickled fruits. Served over pound cake with whipped cream or as a topping in grilled game meat. They make a perfect holiday gift idea as well, so get those trendy mason jars and pickle up!
Ingredients
Pickled Blackberries
8 black peppercorns
3 allspice berries
2 juniper berries
One 1/2-inch piece of peeled fresh ginger, thinly sliced
1 small bay leaf
2 cups red wine vinegar
2 cups water
6 tablespoons sugar
3 tablespoons kosher salt
1 shallot, quartered lengthwise
1 sprig fresh thyme
18 ounces blackberries
Directions
- In a mortar, lightly crush the peppercorns with the allspice, juniper berries, ginger and bay leaf. Transfer to a medium saucepan and add the vinegar, water, sugar, salt, shallot and thyme. Bring just to a boil, stirring to dissolve the sugar and salt. Let the brine cool completely.
- Strain the brine into clean glass jars and add the blackberries. Cover and refrigerate for at least 1 week before serving.
(Make Ahead The pickled blackberries can be refrigerated for up to 3 months. )
