Late summer means blackberries. Right now, these little dark berries are ripening in the wild – and they’re perfect for bringing home to your kitchen.
If you want to enjoy your blackberries for a little longer, we recommend quick-pickling them. Quick-pickled blackberries can keep for up to two weeks in the refrigerator and are an easy way to extend the season.
Here, we’ve made a simple salad in our Lunch Box 1000 ml with kale, radishes, feta, toasted pine nuts – and, of course, quick-pickled blackberries, which add a sweet and tangy element to the salad.
How to quick-pickle blackberries:
You will need:
200 g blackberries, 125 g sugar, 200 ml water and 1 vanilla pod.
Bring the water, sugar and vanilla to a boil and stir until the sugar has dissolved. Pour the pickling liquid over the blackberries and leave them to infuse for a couple of hours.
Enjoy! 💜
