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Pickled Blackberries

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
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.