Spiced and Pickled Blackberries

• 8 black peppercorns
• 3 allspice berries
• 2 juniper berries
• One 1/2-inch piece of peeled fresh ginger, thinly sliced
• 1 small bay leaf
• 2 cups red wine vinegar
• 2 cups water
• 6 tablespoons sugar
• 3 tablespoons kosher salt
• 1 shallot, quartered lengthwise
• 1 sprig fresh thyme
• 18 ounces blackberries

1. In a mortar, lightly crush the peppercorns with the allspice, juniper berries, ginger and bay leaf.
2. Transfer to a medium saucepan and add the vinegar, water, sugar, salt, shallot and thyme.
3. Bring just to a boil, stirring to dissolve the sugar and salt.
4. Let the brine cool completely.
5. Strain the brine into clean glass jars and add the blackberries.
6. Cover and refrigerate for at least 1 week before serving.

berries, berries, fresh ginger, bay leaf, red wine vinegar, water, sugar, kosher salt, shallot, thyme, blackberries

Taken from www.foodandwine.com/recipes/spiced-and-pickled-blackberries (may not work)