There are few things that can brighten up a dreary winter’s day better than pickled blackberries. They are an addictive combination of tart and sweet, and are traditionally served over ice cream or pound cake. This recipe is based on several from the late 1800s and early 1900s.

Yield: 16 half-pint jars

• 1 pound sugar
• 1 pint apple cider vinegar
• 1 teaspoon powdered cinnamon
• 1 teaspoon allspice
• 1 teaspoon cloves
• 1 teaspoon nutmeg
• 4 quarts blackberries

Wash and pick over blackberries.

In a 2-quart non-reactivel saucepan, mix together vinegar, cinnamon, allspice, cloves and nutmeg. Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes.
Place blackberries in hot, sterilized half-pint jars. Pour hot vinegar mixture over berries. Seal and process in boiling water bath for 5 minutes.