Pickled Raspberries

This is a sweet and tangy way to top cheeses, cured meats, or salads.

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1 lb raspberries
1/2 cup sugar
10 oz balsamic vinegar
1/2 tsp salt


  1. In a large, flat, stainless steel pan, make a dark caramel with the sugar
  2. When smoking but not burned, add the balsamic vinegar and salt and let the vinegar reduce and dissolve the caramel making a gastrique (be warned it will spit a lot when the vinegar is first added)
  3. When the gastrique is fully dissolved pour over the raspberries and refrigerate for minimum 8 hours or as long as 3 weeks
  4. Spoon the raspberries over cheese or alongside pate. Combine the liquid with soda water for a tasty, not too sweet soda.