Preserved blackberries
Pickled blackberries are perfect to use in a savoury dish.
Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.
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Ingredients
|
500 |
g |
blackberries |
|
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 |
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.