PICKLED BLACKBERRIES

Whereas the game season is approaching slowly, starting on the 1st August for the Red Deer and on the 12th August for the Red Grouse, I am getting ready to pickle berries especially blackberries.

Whenever I can get in touch with nature, I am foraging, a country-city activity that I like. I take the opportunity to go outdoors and to spend a couple of hours picking berries, herbs and flowers.

Blackberries are in abundance at the moment in London. My quest for sustainability and free wild food is reaching its peak, how exciting!!

To preserve the bounty of the summer, pickling is the best method to keep the produce longer.

Ingredients: 170g blackberries, 100ml white wine vinegar, 50ml water, 75g sugar.

Method: First, wash the blackberries. Drain them. Then, in a sauce pan, combine the white wine vinegar, sugar and water. Bring to the boil and leave to cool. When lukewarm, pour the syrup into the jar directly over the berries. Cap the jar immediately, let them cool and place in the fridge. The blackberries will be ready to eat in three days.

These blackberries will last for months in the fridge.

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