Pickled Raspberries


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


  1. 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.
  2. Transfer frozen berries into a medium glass bowl or quart-sized Mason jar.
  3. Once cooled, pour pickling liquid over raspberries and refrigerate for 1-2 hours.
  4. Drain liquid and serve or keep in refrigerator until ready to use.

Nutrition Info

  • per 2 tablespoon serving:
  • calories: 20
  • fat: 0g
  • saturated fat: 0g
  • cholesterol: 0mg
  • carbohydrates: 5g
  • fiber: 1g
  • sugar: 2g
  • protein: 0g


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