This recipe comes from our newest addition to the Martha and Marley Spoon test kitchen: senior culinary editor Grace Parisi! Grace knows enough about pickling to fill a book, so she filled a book! You can pre-order it here!
Blackberries make unusual but terrific pickles. The bourbon adds a smoky-sweet flavor to the brine, which makes a great mixer, or even granita! Look for firm but ripe blackberries, with no bruised spots, and you’ll be set to make a sweet and tart treat to sip on for the rest of summer.
What you’ll need:
3/4 cup sugar
1 tsp cracked black peppercorns
4, 2-inch strips orange zest
3/4 cup distilled white vinegar
1/4 cup plus 2 tablespoons water
1/4 cup bourbon
2 pints firm but ripe blackberries
Equipment:
small saucepan
2 pint jars
Recipe steps:
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In a small saucepan, mash the sugar, black peppercorns and two orange zest strips until the sugar is slightly colored, about 1 minute. Add vinegar and water and bring to a boil. Remove from heat and let sit 10 minutes.
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Pack berries and remaining orange zest into 2 clean pint-size jars. Return brine to a boil. Strain brine into jars and let cool at room temperature. Add bourbon between jars, seal, and refrigerate overnight. Enjoy!
