Step 1

Stem and wash the berries. Place them in a 1-litre Mason jar along with the stems of thyme. (I like to place the thyme against the sides of the jar for visual appeal.)

Step 2

In a small pot, combine the vinegar, sugar, salt and peppercorns. Bring to a boil and stir until the sugar and salt are dissolved. Let the brine cool for a few minutes, then pour over the berries. The brine should completely or almost completely cover the berries.

Step 3

Allow to cool uncovered, then cover. Shake the jar gently to redistribute the berries if they're not almost covered by the brine. Remove excess berries if necessary. Refrigerate. Allow the pickling at least 24 hours to take effect before using the berries. Store up to two weeks in the refrigerator.