Quick-Pickled Blackberries

Quick-Pickled Blackberries
To store, drain the pickling liquid out after the 60 minutes of processing. Otherwise they’ll become too mushy. Keep in an airtight jar, refrigerated for up to a few days.


  • 1 cup blackberries
  • 1/2 cup warm water
  • 1/2 cup apple cider vinegar
  • 1 tablespoon maple syrup {or honey}
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon peppercorns


  1. Wash and dry the blackberries and set aside.
  2. Combine all of the remaining ingredients together and stir until the salt is dissolved.
  3. Fill a jar with the blackberries, and pour the pickling liquid inside.
  4. Cover with a lid, shake gently, and chill for 1 hour.
  5. Continue to shake intermittently during this hour, once or twice is enough.

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