6 tablespoons Champagne vinegar or white wine vinegar
2 tablespoons fish sauce
2 tablespoons sugar
6 ounces blackberries
Steps:
Combine vinegar, fish sauce, sugar, and 3 Tbsp. water in a jar, screw on lid, and shake vigorously until all sugar is dissolved. Add blackberries and press down to submerge in liquid. Seal jar and chill at least 4 hours.
Blackberries can be pickled 1 month ahead. Keep chilled
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