• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Baking Workshop
    • Nordic Baking Workshop
  • Photography
  • About

Pickled Blackberries

14th August 2019 By Louise Leave a Comment

Pickled blackberries

Pickled blackberries and labneh

I love the ritual of blackberry picking, time spent, basket in hand choosing the ripest juiciest fruit for dessert. When my children were small it was a family affair and a competition as to who could pick the most berries.  Now I’ll take a friend and my dogs to forage and chatter.  Is it me or is the season starting earlier and earlier each year? I guess that’s a whole other subject!

This week I have found a treasure trove of these fragrant berries. I say berries, despite their name they are an aggregate fruit – formed of individual drupelets held together by fine hairs.  These particular blackberries were enormous and incredibly sweet, I had to wonder why as they were growing under a thick tree canopy, therefore largely shady and cool.  My only conclusion was that growing slowly makes them all the more sweeter.  As blackberries don’t ripen once picked, they should be harvested from the bramble when plump and deep in colour.

Not only are they a free foraged fruit, blackberries offer a whole host of health benefits.  One of the top sources of antioxidants, high levels of vitamin C, E and K.  Nothing not to like here!

Blackberries

Blackberries

Woodland

Woodland

Picked Blackberries

I want to make the most of this years crop, utilising them in sweet and savoury dishes.  Jams and crumbles are obvious choices however ice cream always goes down well in my house. Also simmering the berries in a few tablespoons of water (no sugar), pureeing and popping in the freezer gives you options to use in sauces for game or in a dessert.

I am starting off with pickling, excellent with game and as an accompaniment to a soft young cheese such as labneh.

Print Recipe

Pickled Blackberries

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 1 jar

Equipment

  • Kilner jar

Ingredients

  • 350 g blackberries Freshly picked
  • 160 ml red wine vinegar
  • 160 m water
  • 8 juniper berries
  • 8 black peppercorns
  • 2 bay leaves
  • 2 x ½ cm fresh ginger slices
  • ½ orange the pared rind of
  • 90 g granulated sugar
  • 1 Tbls Maldon salt

Instructions

  • Place all the ingredients in a saucepan except the blackberries. Bring to a slow simmer and heat until the sugar and salt have dissolved. Remove from the heat and leave to cool completely.
  • Gently rinse the blackberries and leave to drain for 15 minutes. Place the blackberries into a sterilised glass jar and pour over the pickling liquor. Make sure the blackberries are submerged, press down with a clean spoon if necessary. Store at room temperature for several days. They are now ready to use. Store in the fridge for 4-6 weeks.
Pickled Blackberries

Pickled Blackberries and labneh.

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest

Filed Under: Foraged Food, Pickling, Preserving Tagged With: blackberry, pickled, preserving

Previous Post: « Sumac Spiced Courgette Dip
Next Post: Berry & Lemon Custard Tart »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Contact Louise

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Wild Garlic and Crab Ravioli

1st April 2022

Charred Cabbage with Cauliflower, Miso puree.

Charred Cabbage with Cauliflower, Miso Purée

16th March 2022

Braised duck with Spiced Barley

Braised Duck Legs with Spiced Barley

27th February 2022

Swedish Sourdough Skorpor - (Rusks)

Swedish Sourdough Skorpor – (Rusks)

25th January 2022

Coconut and Spinach Dhal

Coconut and Spinach Dhal

20th January 2022

Footer

Follow Me on Instagram

As much as I love holidays and eating out, I do cr As much as I love holidays and eating out, I do crave a home cooked meal when I return. Lots of veg here, with a spicy peanut sauce (I add the juice of a lime to this to cut through the richness). This sounds complicated to make but it’s actually quite simple. 

Shiitake & Broccoli Satay, Peanut Sauce.

150g shiitake mushrooms
200g tenderstem broccoli 
3 Tbls soy sauce
1.5 Tbls lemon juice
1 clove garlic, minced
1 tsp minced ginger

130g red cabbage, shredded
Fine sea salt
1 Tbls white wine vinegar
 a handful beetroot leaves (because they were in my fridge & needed eating)
75g crunchy peanut butter
2 Tbls soy sauce
1 lime
1/4 tsp nutritional yeast
A good pinch chilli flakes
1 tsp runny honey
1 small clove garlic, minced

Served with 
Pre-blended Brown basmati, Camargue & wild rice blend. 

Begin with marinating the mushrooms & broccoli. Set to one side for 15 mins.
Place the cabbage in a bowl, season with salt and vinegar, massage and set to one side for 15 mins.
Place the peanut butter in a bowl, add the soy sauce, lime juice, chilli flakes, garlic and nutritional yeast, stir. Add 20-30 ml boiling water or until you have a runny emulsified sauce.

Sauté the mushrooms and broccoli on a high heat with the marinade in a frying pan with a tablespoon or so of water for 2-3 minutes. Tip into a warm bowl and cover.
Now briefly stir-fry the cabbage for 1-2 mins, then add the beetroot leaves, if using.
Spread the satay sauce on the plate. Add the cooked rice, then the vegetables. Top with chopped nuts and toasted seeds.
I’m writing this post from the beautiful city of I’m writing this post from the beautiful city of Porto, we are enjoying a few days stay. It feels so good to travel again. I’ve shared on stories our incredible meal @semea last night. But here’s a dish I made before we left…

This dish is a wonderful summer meal. The salad is also delicious in its own right or with chicken. I make it in advance, adding the beans when I am ready to serve. You can play around with the quantities and could add crumbled feta, or seeds and nuts etc.

Miso Salmon with pickled shallot & Chilli

2 salmon or sea trout pieces
2 tsp white miso
2 tsp runny honey
2 tsp Japanese soy sauce
2 tsp rice wine vinegar 
1 small clove garlic, minced
1 tsp minced ginger 

Combine all of the above and marinate the salmon/sea trout for 20 minutes before cooking.
Heat the oven or Airfryer to 180C and bake for 5 mins in the Airfryer or 8-10 in the oven. Grill for 1 minute to caramelise. (Or could be BBQ’d)

Fennel & Bean Salad
1 bulb fennel, very finely sliced, (I used a mandoline)
A handful French beans, blanched
Broad beans, podded and skinned

Dressing
1 tbls Lemon juice
1 tsp White wine vinegar 
3 Tbls Rapeseed oil
1 small clove garlic, minced
Fresh parsley leaves

Pickle 1 finely sliced chilli & shallot in 2 Tbls rice wine vinegar, 1 1/2 tsp sugar & 1/4 tsp salt.

In a small saucepan heat 1 tbls of the rapeseed oil and add the minced garlic, sauté on a low heat. Pour into small bowl and add the remaining garlic oil, vinegar, lemon juice and season. Add to the salad ingredients and toss.
One from the weekend, (you might have seen it on m One from the weekend, (you might have seen it on my stories) a 40th birthday cake for the lovely Ruth, looked as if she had a gorgeous weekend celebrating.

Fresh flowers from @maxwellandwebbpotager
I don't really know what to eat at the moment. Tod I don't really know what to eat at the moment. Today was supposed to be sunny but it seems almost cool enough for something warm for lunch - However I just gathered salad leaves & herbs from the veg patch in the rain, so salad it is.
Griddled Asparagus, raw courgette, peas, broad beans, salad leaves & herbs all dressed in Honey, Lemon & EVOO. Not forgetting the Honeyed Halloumi.

Heavenly heatwave next week…maybe?!
Remember I made lilac sugar last week? Well here’s what I did with it…
Lilac Madeleines, a post gardening teatime treat!

Lilac Madeleines

🌸Lilac Sugar
2 handfulls lilac blossoms, little stems removed
200g caster sugar
In a large jar alternate pouring the sugar and the petals into it. Seal the jar & place it in a cool, dark place for several days. Shake every couple days for 1-2 days.

Madeleines 
2 free-range eggs 
100g Lilac sugar
100 plain flour, plus extra for dusting
100g butter, melted & cooled slightly + extra for greasing
zest of a lemon 
¾ tsp baking powder

A handful unsalted pistachios, blitzed
Lemon juice
Icing sugar

Preheat the oven to 180C fan. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping away the excess.

Whisk the eggs & the sugar together in a bowl until light & frothy. Fold in the remaining ingredients. Leave to stand for 15 mins before pouring into the madeleine tray.

Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Cool the madeleines on a wire rack.  Mix some icing sugar with lemon juice to make a thin glacé icing. Dip the Madeleine in the lemon icing, then the blitzed pistachios.

Best eaten within an hour of baking 😀
With delicate, pure white bell-like flowers, Lily With delicate, pure white bell-like flowers, Lily of the Valley tells us that summer is on the way. The scent is gorgeous but all parts of this plant are poisonous. 

It’s one of my favourite May flowers and supposedly symbolises happiness. What’s your’s?

Copyright © 2022 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web