By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 2
27 cal · 250 min
Pickled Blackberries
Recipe GLPR8f5e45cc4ab157
Tangy, umami-rich pickled blackberries made with champagne vinegar and a touch of fish sauce. This quick condiment develops deep, complex flavors and keeps refrigerated for up to a month. Perfect as a garnish for charcuterie boards, desserts, or savory dishes.
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Ingredients
6 tablespoons Champagne vinegar or white wine vinegar
2 tablespoons Fish sauce
2 tablespoons Sugar
3 tablespoons Water
6 ounces Fresh blackberries
Directions
In a clean glass jar with a tight-fitting lid, combine the vinegar, fish sauce, sugar, and water. Secure the lid and shake vigorously for about one minute until the sugar is completely dissolved and the mixture is well combined.
Add the fresh blackberries to the jar and gently press them down with the back of a spoon to ensure they are submerged beneath the pickling liquid. This prevents them from floating and oxidizing.
Seal the jar tightly and place it in the refrigerator. Allow the blackberries to pickle for at least 4 hours, or overnight for deeper flavor development.
Store the pickled blackberries in the refrigerator for up to one month. The flavors continue to deepen over time. Shake gently before each use.
Comments
Fish sauce and champagne vinegar are both specialty items requiring a second stop—likely Harris Teeter for the vinegar and an Asian market for the fish sauce. At roughly $8–10 for a small jar of champagne vinegar plus $4–6 for fish sauce, the per-serving cost lands at $6–8 before blackberries, which is steep for a condiment that yields just two servings. The stated 250 minutes masks that most of it is passive steeping; active work is perhaps 15 minutes, but the real commitment is waiting 3–4 hours for flavor to develop, making this impractical for weeknight cooking. Pickled blackberries work best as a one-off project for a specific dish—a cheese board, a cocktail garnish, or a sauce partner—rather than something to make on a Monday for Wednesday dinner.
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