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Pickled Pearls and Blackberries

Gingerbread Crouton Fall Panzanella features pickled pearl onions and blackberries, gingerbread croutons, and roasted squash for an incredible Fall salad.
Prep Time2 hours
Cook Time5 minutes
Total Time2 hours 5 minutes
Servings: 8
Author: Barrett Bridenhagen

Ingredients

  • 2 cups blackberries
  • 2 cups pearl onions I use frozen; they’re already peeled and prepped
  • 3 cups white vinegar
  • ½ cup granulated sugar
  • ¼ cup sea salt
  • ¼ cup honey
  • 1 bayleaf

Instructions

  • Place vinegar, sugar, salt, bayleaf and honey in a sauce pan.
  • Bring to a boil.
  • Remove from heat.
  • Pour onions and blackberries into a heat safe container. I like to layer them with the blackberries on top to protect them a little. Gingerbread Fall Panzanella pearl onions and blackberries
  • Pour the liquid over them. Let steep at least two hours, but you can make them a day or two ahead.

Notes

The longer they steep, the pinker the onions will become, and the stronger the flavor.