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Less than hour from noma, there’s a little farm where we grow vegetables, sea buckthorn, and all kinds of berries without intervention. The place is amazing in June: that’s when the gooseberries and blackcurrants start popping up...and we get straight to work making pickles.
For this year’s batch, we picked them slightly unripe and created a pickling liquid that features a lacto-fermented blackberry leaf tea, a touch of apple vinegar, and a dash of birch syrup. To add even more notes of Danish summer, we threw in a bit of elderflower.
Treat these pickles just as you would capers, and don’t forget to enjoy the liquid. Sweet, sour, and slightly savory, it’s just the thing to add to a warm-weather cocktail...or a martini any time of year.
