Pickled Raspberries
Enjoy these pickled raspberries tossed in a salad, on a sandwich, or used as a condiment to roast pork or turkey.
Ingredients
- 1-12 oz bag frozen raspberries
- 1 cup water
- ½ cup red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 tablespoon pickling spice
Instructions
- In a small saucepan combine the water, vinegar, sugar, salt and pickling spice. Bring to a boil, then remove from heat and allow to cool.
- Transfer frozen berries into a medium glass bowl or quart-sized Mason jar.
- Once cooled, pour pickling liquid over raspberries and refrigerate for 1-2 hours.
- Drain liquid and serve or keep in refrigerator until ready to use.
Nutrition
Serving: 2tbsp | Calories: 20kcal | Carbohydrates: 5g | Fiber: 1g | Sugar: 2g
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