The sour and astringent flavor of cranberries don’t lend themselves to popping handfuls in your mouth, but they are perfect for making savory fridge pickles with organic herbs and spices. Pickled cranberries are a standout on cheese boards, shine as a condiment for roasted veggies, and add a pop of color and tang to your favorite salads. Plus, the brine doubles as a delicious spiced shrub.

Recipe from Mountain Rose Herbs by Kiley Gwynn

Yields 1 12 oz. jar of pickled cranberries and 1 12 oz. jar of spiced cranberry shrub.

Ingredients

  • 7.5 oz. organic fresh cranberries

  • 2 tsp organic smoked black peppercorns

  • 1/2 tsp organic whole allspice

  • 1/2 tsp organic juniper berries

  • 1/4 tsp organic whole cloves

  • 2 cups organic rice wine vinegar

  • 3/4 - 1 cup organic cane sugar

  • 1 organic sweet cinnamon stick

Directions

  1. Wash cranberries and pick out any stems or bad berries. Tip: good-quality fresh cranberries are light as air and bounce when dropped.

  2. Place whole allspice, whole cloves, juniper berries, and 1 teaspoon of the smoked black peppercorns in a spice bag tied up in cheesecloth.

  3. Combine vinegar and sugar in a medium saucepan and bring to a boil.

  4. Add cinnamon stick and spice bundle to the brine.

  5. Once your brine has come to a vigorous boil, add cranberries.

  6. Allow to cook for 4-8 minutes, until cranberries have begun to pop and brine has returned to a boil.

  7. Remove pot from heat and set aside the spice bag and cinnamon stick.

  8. Add reserved teaspoon of smoked black peppercorns into your jar and add the cinnamon stick.

  9. Using a slotted spoon, ladle the cranberries into pantry jars.

  10. Cover the berries with brine.

  11. Let jars sit in fridge for at least 48 hours to let flavors meld.

  12. Save the extra brine for a cranberry shrub (recipe here).