Cold Brine-Pickled Blackberries

John Kernick


  • 4 cups blackberries, picked over
  • 6 juniper berries, or a shot of London dry-style gin if juniper berries are not available
  • 8 black peppercorns
  • 1 small bay leaf
  • 1/2-inch piece fresh ginger, sliced
  • 3 allspice berries
  • 2 cups red wine vinegar
  • 6 tablespoons sugar
  • 3 tablespoons kosher salt
  • 1 sprig fresh thyme
  • 1 shallot, quartered


Fill a clean 1-quart jar with blackberries and place in the refrigerator. With a mortar and pestle, lightly crush the juniper berries, peppercorns, bay leaf, ginger, and allspice. In a medium saucepan over high heat, combine the vinegar, sugar, salt, and 2 cups water, and stir to dissolve the sugar. Add the crushed spices, thyme, and shallot. When the mixture comes to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and cool to room temperature. Strain out the solids and discard. Chill the liquid for 1 hour. Pour the cooled brine over the berries. Cover and refrigerate for up to 4 weeks.

From Root to Leaf: A Southern Chef Cooks Through the Seasons, © 2015 by Steven Satterfield. Reproduced by permission of Harper Wave. All rights reserved.

1 quart

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