Autumn harvest

PICKLED BLACKBERRIES 

Yes, I did say pickled!

This is a recipe from my 1975 Penguin Book of Jams, Pickles and Chutneys by David and Rose Mabey.  My copy is looking a little dog-eared these days, but as I've seen the price of a replacement of this, sadly out of print, tome on Amazon, I think I'll patch it up!

Pickling is probably not the first method of preserving that you think of when you go out blackberry picking, but there is such a good crop this year, that it's worth using a few as an experiment.  But be warned, they are quite addictive.

As there is no point in re-inventing the wheel, I am reproducing the Mabeys' recipe verbatim - it's beautifully written and easy to follow.  Oh yes, all the measurements are imperial!

2½lb blackberries
1lb sugar
½ pint white wine vinegar
2 leaves rose geranium - I hadn't got any, so used lavender instead.

Put the sugar into a pan with the wine vinegar and simmer until it is dissolved.  Then add the blackberries. These should be the largest and sweetest you can find and not too ripe (the first fruit to ripen at the very tip of a bramble are the best).  Simmer for 5 minutes or so, just long enough to soften the fruit without making them disintegrate.  Then carefully remove the fruit and transfer to jars.

  

Boil up the vinegar and sugar until a thick syrup is formed

Put the geranium leaves in with the fruit and pour over the syrup while still hot.
Cover and store for a week or so before serving.

These spiced  fruit, slightly sharp and perfumed with geranium, are the perfect accompaniment to soft French or goat's cheese.

I also like to serve them with smoked duck or cold roast pork and the vinegar make a great basis for salad dressing.