RECIPE: Pickled Blackberries

RECIPE: Pickled Blackberries #summer #canning

A few weeks ago, my friend Lindsay and I went out to my grandma’s to pick blackberries. Blackberries are my all-time favorite berry and I came home with 12 pints! I made a pie and some delicious blackberry syrup. While looking for other ways to use up my precious berries, I came across this recipe for Pickled Blackberries. Now, I know what you are thinking- pickled blackberries?? Weird! Gross! I’ve tried other pickled fruits in the past (like pickled strawberries and cherries) and loved them, so I thought I’d give the pickled blackberry a try.

RECIPE: Pickled Blackberries #summer #canning #berry

I will admit, that the first taste-test was a little surprising, but I knew these pickled berries would be a great addition to a charcuterie plate. I served them at a BBQ with some crackers, herbed salami and gouda and everyone was raving about them! I also can’t wait to try them in a cocktail and salads.

RECIPE: Pickled Blackberries #summer #canning #charcuterie

Pickled Blackberries
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Recipe type: Appetiser
  • 8 black peppercorns
  • 3 allspice berries
  • 2 juniper berries
  • ½-inch piece of fresh ginger, thinly sliced
  • 1 small fresh bay leaf
  • 1 sprig fresh thyme
  • 1 shallot, quartered lengthwise
  • 6 tbsps sugar
  • 3 tbsps kosher salt
  • 2 cups red wine vinegar
  • 2 cups water
  • 18 oz. fresh blackberries (about 4 cups), washed and shaken of excess water
  1. Roughly crush the peppercorns, allspice, and juniper berries together with a mortar and pestle (or however you like to crush hard round spices). Place the crushed spices, ginger, bay leaf, sprig of thyme, shallot, sugar, kosher salt, red wine vinegar, and water in a medium saucepan. Bring the brine to a boil, stirring to dissolve the salt and sugar.
  2. Remove the saucepan from the heat and strain the liquid. Let the liquid cool completely or you’ll cook your berries. Discard the spices and aromatics.
  3. Place the berries in a clean canning jars. Pour the cooled pickling liquid over the berries. Cover the jar tightly and refrigerate for at least a week before serving, but 2 or more weeks is preferred. Keeps for up to 3 months refrigerated. Makes 4 cups of pickled blackberries.

RECIPE: Pickled Blackberries #summer #canning

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RECIPE: Blackberry + Pineapple Sage Soda

RECIPE: Blackberry + Pineapple Sage Soda #drink #summer
I’m still hooked on summer blackberries this week, and as much as I may want to, I cannot live off of pie alone. I decided use some of the leftover berries to make my own syrup so that I could enjoy a refreshing homemade blackberry soda! And because I have an abundance of pineapple sage in my garden, I couldn’t resist adding some into this recipe for a slightly herbal flavor.

RECIPE: Blackberry + Pineapple Sage Soda #drink #summer


Blackberry + Pineapple Sage Soda
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This recipe was adapted from The Kitchn
Recipe type: Drinks
Serves: 10
  • ½ cup of honey
  • ½ cup of water
  • 6-10 fresh pineapple sage leaves
  • 1 pound fresh blackberries
  • Ice
  • Sparkling water
  • Extra blackberries and sage leaves for garnish (optional)
  1. Combine the honey and the water in a saucepan over medium heat. Give it a stir as it begins to heat up. Once it reaches the point just before boiling, shut off the burner and remove the mixture from the heat.
  2. Add the whole sage leaves and the blackberries to the hot honey mixture and stir. Allow the berries to macerate in the honey syrup until the mixture has cooled significantly and the berries have broken down a bit.
  3. Using an immersion blender (or a normal blender or food processor), blend the entire mixture (including the sage leaves) on high until it is well combined and looks uniform in color and texture. Pour the mixture through a fine-mesh sieve to remove the blackberry seeds. You should have about 2 cups of smooth, thick syrup.
  4. To make the sodas, fill a cup with ice and add some of the blackberry and sage syrup to taste (I tend to like my soda on the sweeter side, so I use about ¼ cup. But a few tablespoons would be perfect for a milder flavor soda).
  5. Top with sparkling water, stir, and garnish with extra blackberries and a few pineapple sage leaves.

RECIPE: Blackberry + Pineapple Sage Soda #drink #summer

RECIPE: Blackberry Lime Pie

RECIPE: Blackberry Lime Pie #summer #baking
Blackberry season is here! Hurray! Blackberries are my absolute favorite berry and I look forward to the hot summer season every year. My grandparents live out in the country and have millions of blackberries, so I always make a trip out to pick as many as I can. Last year, I made my first homemade blackberry pie and have been hooked on pie-making ever since.

I’ve spent my entire life watching my mom and grandma make pies, but had never done it myself. When I made my first pie, I took my time in the kitchen, making sure to get my dough just right and the pie turned out perfectly. Ever since, pie has become my favorite way to whip up some ‘kitchen magic’. It takes time, patience and extra love to make the perfect pie and I enjoy the process of making one like I would a ritual.

RECIPE: Blackberry Lime Pie #summer #baking

Blackberry Lime Pie
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Recipe type: Dessert
Serves: 12
  • 2 ½ cups all purpose flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cut into ½ inch cubes
  • ½ cup vegetable shortening
  • 4-6 tablespoons ice water
  • 1 ½ lbs. blackberries
  • ½-3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons lime juice
  • 1 tablespoon lime zest
  • 2 tablespoons unsalted butter, melted
  • 1 egg white lightly beaten
  • 2 tablespoons coarse sugar
  1. Place a bakesheet on lower third oven rack and heat oven to 400 degrees F.
  2. To make the pastry, place flour, sugar and salt in a bowl and whisk to combine. Add butter and shortening, using a pastry blender or two forks, cut into the flour until mixture resembles coarse meal (or place in a food processor bowl and pulse). Add 4 tablespoons ice water and stir (or pulse until dough comes together). Dough should hold together when squeezed and released. If not, add remaining water, 1 tablespoon at time, until dough does hold when squeezed and released.
  3. Turn dough out onto a lightly floured work surface. Using the heel of your hand and working in small portions smear each part out in one forward motion. Gather portions and form into one ball, divide dough into two with one portion being ⅔ and the other ⅓. Chill in refrigerator for 20-30 minutes.
  4. Next, make the filling. Combine blackberries and ½ cup sugar in a bowl, toss and taste; add more sugar as needed. Add in cornstarch, lime juice, lime zest and melted butter, toss to combine and lightly mash a few berries. Let rest for 20 minutes, making sure to toss mixture every 5 minutes.
  5. To assemble the pie, roll out larger piece of dough into a 12 inch round. Transfer to a 9 inch pie plate. Roll out remaining dough into a 13x11 rectangle and cut crosswise ½inch wide strips with a pastry wheel.
  6. Pour blackberry mixture into shell. Arrange lattice strips on top of filling. Trim lattice strips to edge of pan. Roll up bottom crust over lattice edge and crimp. Brush top with egg white and sprinkle coarse sugar on top.
  7. Bake on heated bakesheet for about an hour or until crust is golden brown and filling is bubbling. Check pie at 45 minutes. If the crust is browning too quickly, place foil or pie shield on top and continue to bake. Remove from oven once ready and allow to cool on a wire rack for at least 1 ½ to 2 hours before serving.

RECIPE: Blackberry Lime Pie