PICKLED BLACKBERRIES AND GRAPEFRUIT SALAD

In Salad, Vegetarian 95 views

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.

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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.

Ingredients

pickled blackberries

  • 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

garnish

  • lime zest
  • thyme leaves

Instructions

  1. 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.
  2. Heat the vinegar, water, and spices in a small saucepan until it comes to a simmer. Turn off the heat and let cool.
  3. 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.
  4. Put the grapefruit sections in a serving bowl and add the pickled berries, along with a tablespoon or two of the pickling liquid.
  5. Serve with a garnish of lime zest and fresh thyme leaves if you like.
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