Cured Blackberries and Grapefruit Salad ~ indeed, you can pickle berries, and they’re stunning! Serve this reviving natural product salad as is for a first course, over greens for a light lunch, or showered with nectar over smooth yogurt for breakfast. Yum.
I go into a kind of pickling furor once the warm climate hits. I like to do fast fridge pickles that take anyplace from a couple of hours to a day to be prepared to eat. The cycle energizes crude veggies like Quick Pickled Rainbow Carrots, or, for this situation, natural product. The zesty salt water takes a generally flavorful berry and gives it a baffling edge. I don’t do anything extravagant, simply saline solution them in juice vinegar, water, and a smidgen of exemplary pickling flavors.
Is it true that you are thinking dill pickles? Since that is not it at all ~ these berries are fragrant with beautifully warm flavors like chilies, coriander, cumin, ginger, dark pepper, allspice, cinnamon, straight leaf, mustard, cloves and turmeric.
This salted blackberry and grapefruit salad may appear to be a novel mix, however don’t fear it, it’s essentially a natural product salad livened up with an additional tang and a stunning trace of flavor. My Spicy Fruit Salsa has a comparative flavor profile, and it’s one of my #1 approaches to light up barbecued meats and fish throughout the mid year.
- 6 ounces blackberries rinsed, plus 2-3 extra berries
- 1/2 cup cider vinegar
- 1/2 cup water
- 1 Tbsp pickling spice find it in the spice aisle of your supermarket
- 2-3 pink grapefruits sectioned
- lime zest
- thyme leaves
- To make the pickled blackberries, carefully fit your berries into a jar, taking care not to bruise them. A wide mouthed canning jar works well. Reserve 2 or 3 berries for later.
- Heat the vinegar, water, and spices in a small saucepan until it comes to a simmer. Turn off the heat and let cool.
- Strain the brine, then crush 2 or 3 berries and stir into the brine. Pour the mixture over the berries, making sure all the berries are completely submerged. Add more water if necessary. Cover and let sit for 4 hours.
- Put the grapefruit sections in a serving bowl and add the pickled berries, along with a tablespoon or two of the pickling liquid.
- Serve with a garnish of lime zest and fresh thyme leaves if you like.