![Spiced and Pickled Blackberries](https://cdn.statically.io/img/www.foodandwine.com/thmb/mK6poz_bGDdflMnOzbbTM6OZkXY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201308-xl-spiced-and-pickled-blackberries-2000-fd2997bd69004b6dba9ea3aa598d35e4.jpg)
Ingredients
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8 black peppercorns
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3 allspice berries
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2 juniper berries
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One 1/2-inch piece of peeled fresh ginger, thinly sliced
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1 small bay leaf
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2 cups red wine vinegar
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2 cups water
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6 tablespoons sugar
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3 tablespoons kosher salt
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1 shallot, quartered lengthwise
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1 sprig fresh thyme
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18 ounces blackberries
Directions
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In a mortar, lightly crush the peppercorns with the allspice, juniper berries, ginger and bay leaf. Transfer to a medium saucepan and add the vinegar, water, sugar, salt, shallot and thyme. Bring just to a boil, stirring to dissolve the sugar and salt. Let the brine cool completely.
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Strain the brine into clean glass jars and add the blackberries. Cover and refrigerate for at least 1 week before serving.
Make Ahead
The pickled blackberries can be refrigerated for up to 3 months.