Pickled Blackberry Cocktail Food
PICKLED BLACKBERRIES
Pickling berries is a great way to make the most of seasonal produce. Try them over ice cream and salad.
Number Of Ingredients 4
Steps:
- Combine vinegar, fish sauce, sugar, and 3 Tbsp. water in a jar, screw on lid, and shake vigorously until all sugar is dissolved. Add blackberries and press down to submerge in liquid. Seal jar and chill at least 4 hours.
- Blackberries can be pickled 1 month ahead. Keep chilled
MAPLE BLACKBERRY MOJITO
This refreshing blackberry cocktail is how you take advantage of prime berry season during the summer months. I've also used other types of fruit, including raspberries, kiwi and strawberries. -Donna Noel, Gray, Maine
Provided by Taste of Home
Time 10m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a glass, muddle the blackberries and mint with maple syrup. Squeeze lime wedge into the glass. Stir in club soda and rum. Strain into a chilled glass; serve with ice.
Nutrition Facts : Calories 160 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
PICKLED BLACKBERRIES
The berries are nice with chicken and turkey and the remaining vinegar makes for great salad dressing.
Provided by Diana Adcock
Categories < 15 Mins
Time 10m
Yield 4 half pints
Number Of Ingredients 9
Steps:
- In a stainless or enamel pot add all ingredients except berries.
- Bring to a full, rolling boil.
- Remove from heat and remove bay and mace.
- Place berries in clean hot jars, pour over vinegar mixture leaving 1/4 inch head space.
- Process for 5 minutes in a boiling water bath at altitudes up to 1000 feet.
Nutrition Facts : Calories 76.4, Fat 0.7, Sodium 6.1, Carbohydrate 13.8, Fiber 7, Sugar 6.5, Protein 1.8
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- Combine the water, apple cider vinegar, honey, salt and pepper in a small sauce pot over low-medium heat. Stir and cook until the sugar and salt is dissolved and remove from the heat.
- Fill a jar with the blackberries and pour the hot pickling liquid over top of them. Stir and rest for 1 hour. They are ready after one hour, but they can be stored in the refrigerator with a lid for up to one week. The longer they sit, the more infused and flavorful they will become.
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