PA Market Update Recipe: Pickled Blackberries
Want to learn how to make those pickled blackberries Chef Steph talked about yesterday on her live video? Check it out!
Zest from 1 lemon, peeled into strips with a vegetable peeler
4 cups ripe blackberries
1/2 cup apple cider vinegar
1/2 cup sugar
1 tablespoon mustard seeds
2 teaspoons kosher salt
In a small saucepan, heat the apple cider vinegar, sugar, mustard seeds, salt and 1 1/2 cups water over high, stirring until the sugar dissolves. Let cool completely.
Pour the brine over the berries, making sure they're completely submerged. Let stand at room temperature for at least 24 hours and enjoy! Berries can be kept in the refrigerator sitting in the pickling liquid up to 10 days.
Also, don't throw away the picking liquid! Use it with equal parts olive oil for a blackberry-spiked vinaigrette or marinade for beef or pork.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.