Preserved blackberries
Pickled blackberries are perfect to use in a savoury dish.
Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.
Recipe makes 500 grams.

Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Ingredients
200 |
ml |
water |
200 |
ml |
white wine |
100 |
ml |
white wine vinegar |
100 |
ml |
rice vinegar |
50 |
ml |
mustard vinaigrette |
100 |
g |
sugar |
1 |
tsp |
coriander seeds |
1 |
tsp |
mustard seeds |
1 |
bay leaf |
|
2 |
cardamom pods |
|
8 |
|
peppercorns |
500 |
g |
blackberries |
Preparation method
- Bring all the ingredients to the boil, except for the blackberries.
- Leave the mixture to cool down to around 40°C
- Place the blackberries in a sterilised glass jar and pour the warm liquid into the jar.
- Fill the jar to the rim and twist the cap on tightly,
- Store in the refrigerator.
Serving suggestions
- As part of a composition with components of beetroot, apple, celery, raspberry, or coffee.
- As part of a cheese dish served with fruit loaf and various cheeses.
- As part of a dessert with components of blueberry, chocolate, or rhubarb.