To store, drain the pickling liquid out after the 60 minutes of processing. Otherwise they’ll become too mushy. Keep in an airtight jar, refrigerated for up to a few days.

Ingredients

• 1 cup blackberries
• 1/2 cup warm water
• 1/2 cup apple cider vinegar
• 1 tablespoon maple syrup {or honey}
• 1/2 teaspoon sea salt
• 1/2 teaspoon peppercorns

Preparation

1. Wash and dry the blackberries and set aside.
2. Combine all of the remaining ingredients together and stir until the salt is dissolved.
3. Fill a jar with the blackberries, and pour the pickling liquid inside.
4. Cover with a lid, shake gently, and chill for 1 hour.
5. Continue to shake intermittently during this hour, once or twice is enough.