| May 3, 2021 -- With May being the unofficial start to picnics, potlucks, barbecue and grilling season, especially now that things are beginning to open up, this light and refreshing side dish from Southern Living is something that’s a little different to share.
By the Numbers: Active Prep. Time: 25 mins; Chill: 2 days; Total: 2 days; Yield: Serves 6
INGREDIENTS:
Pickled Blackberries and Blackberry Vinegar Shaved Cucumber Salad
1 cup granulated sugar 2 large English cucumbers
1 cup Champagne vinegar 1 small Vidalia or other sweet onion
1 cup water 2 tablespoons torn fresh mint leaves
3 tarragon sprigs Pickled Blackberries
1 tablespoon black peppercorns 1/4 cup high-quality extra-virgin olive oil
2 cups fresh blackberries 2 tablespoons Blackberry Vinegar
1/2 teaspoon kosher salt 1/8 teaspoon black pepper
INSTRUCTIONS:
Step 1: Prepare the Pickled Blackberries and Blackberry Vinegar: Combine sugar, Champagne vinegar, water, tarragon sprigs, and peppercorns in a medium saucepan; bring to a boil over medium-high, stirring occasionally to dissolve sugar. Remove from heat, and let stand 15 minutes. Place blackberries in a large bowl. Pour vinegar mixture through a fine wire-mesh strainer over blackberries; discard tarragon and peppercorns. Cover blackberry mixture, and cool completely, about 30 minutes. Refrigerate blackberry mixture at least 2 days and up to 1 week. Transfer Pickled Blackberries to a separate container. Reserve Blackberry Vinegar.
Step 2: Prepare the Shaved Cucumber Salad: Thinly slice cucumbers and onion using a mandoline. Place cucumber and onion slices, mint, and Pickled Blackberries in a medium bowl. Whisk together oil, Blackberry Vinegar, salt, and pepper; pour over cucumber mixture, and toss gently.
Note: Reserve remaining Blackberry Vinegar for another use. Refrigerate in an airtight container up to 1 month.
SOURCE: https://www.southernliving.com/recipes/shaved-cucumber-salad-pickled-blackberries-recipe
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