Sweet and Sour Pickled Blackberries

For the sweet and sour pickled blackberries, place all ingredients, except the blackberries, in a wide pot and bring to a boil. Let the whole boil for about 10 minutes until lightly simmering.

Cover the pot and let stand for 12 hours.

Pick or buy the blackberries fresh. Sort them well and put them into the prepared jars. Heat the vinegar again until it boils.

Then pour the vinegar preparation through a narrow strainer so that all the spices are removed. (If you don’t do this, the spices look nice in the jars, but after 2 months the jar contents will be undrinkable because the spices will come through much too violently).

Pour this liquid over the blackberries, seal the jars with rubber and clamps, and boil down in a canning pot at 80 degrees for 20 minutes according to the manufacturer’s instructions.

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