Spiced and Pickled Blackberries

Here is a great topper for a light salad you should try ..........


Total cooking time: 20 minutes plus one week pickling

Makes 4-1/2 cups


Ingredients -

• 8 black peppercorns
• 3 allspice 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 oz blackberries

Directions:

1. In a mortar, lightly crush the peppercorns with the allspice, juniper berries, ginger and bay leaf. Transfer to a medium sauce pan and add the vinegar, water, sugar, salt, shallot and thyme. Bring just to a boil, stirring to dissolve the sugar and the salt. Let the brine cool completely.
2. Strain the brine into clean glass jars and add the blackberries. Cover and refrigerate for at least one week before serving.

NOTE: The pickled blackberries can be refrigerated up to 3 months.

(Food & Wine August 2013)