2.5 centimeter piece fresh ginger, peeled and thinly sliced
1 sprig thyme
1 small bay leaf
1 1/2 cups white or red wine vinegar
1 1/2 cups water
3/4 cup granulated sugar
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon black peppercorns
3 cups blackberries
In a medium saucepan, combine shallot, cinnamon, ginger, thyme, bay leaf, vinegar, water, sugar, salt, mustard seeds and peppercorns. Bring to a boil over medium heat, stirring to dissolve sugar and salt, and continue to simmer for 15 minutes. Let brine cool completely.
Strain pickling liquid and divide evenly into clean 500 milliliter jars. Add the blackberries. Seal and refrigerate for at least one week before serving. They will keep refrigerated for up to one month.