Serves 2
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.
