PICKLED BLACKBERRY COCKTAIL
Provided by Damaris Phillips
Categories beverage
Time P1DT12h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine the bourbon, pickled blackberry juice and lime juice in a pitcher. Chill until ready to serve. When that time comes, add the ginger beer.
- Fill highball glasses with ice and pour the cocktail over the top. Garnish with a few pickled blackberries. Enjoy!
- Combine the vinegar, tea, honey, sugar, cardamom, cloves, cinnamon and ginger in a saucepan. Heat over medium until the sugar dissolves, about 3 minutes -- you don't want the mixture to get too hot or it will cook the berries.
- Fill two pint-size Mason jars with the blackberries. Pour the pickling liquid over the berries. Seal with a lid and refrigerate for at least 3 days and up to 2 weeks.
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
CATHERINE'S PICKLED BLUEBERRIES
Think of this as blueberries with a bite. My friend Catherine serves this sweet/tangy sauce spooned over ripened goat cheese for a knock-'em-dead appetizer.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 8h40m
Yield 96
Number Of Ingredients 7
Steps:
- Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
- Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
- Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
Nutrition Facts : Calories 26.5 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 5.7 g
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
PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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