A blog about life, food and photography.

Pickled Blueberries

Pickled Blueberries

To answer your question, yes people in the south pickle everything. I’ve heard that they sell pickled hot dogs at the store. I have yet to see them, but then again I’m afraid to see them. Although, the first time I tried pickled blueberries was actually up north at a restaurant called Millworks in Harrisburg, PA. They served a nice charcuterie board with an abundant variety of (in-house) cured meats, cheeses, pickled vegetables, berries, and edible flowers.

But I still stand by my statement that people pickle everything in the South. That hasn’t changed.

Scroll to the end of the post for the printable recipe.

pickled blueberries 4

I found this recipe on saveur.com and it worked very well. The only thing I would suggest is to wait three days before using the blueberries. When I tried them after pickling overnight, they tasted extremely salty on the outside, and like regular blueberries on the inside. The onions were still crunchy, raw and too salty. The blueberries also didn’t get all wrinkly either. After 2 days they got better but not quite there yet, then by day 3 the pickle brine actually went into the blueberries and finally created a nice balance of flavors.

pickled blueberries 3

I served my blueberries on toasted baguette slices with double cream brie, but goat cheese would work well also. You can also use the blueberries on top of salads.

____________________________________________________________________________________________

Instructions with Photos:

DSC_6107

In a large bowl, stir 1 cup vinegar, 14 cup sugar, 134 tbsp. kosher salt, and 14 cup water together until salt and sugar is dissolved.

DSC_6109

DSC_6110

Thinly slice 1 small red onion.

DSC_6115

Add 10 oz. of blueberries and sliced onions into bowl. Cover with plastic wrap and refrigerate for 3 days.

pickled blueberries 2

After three days, store in a mason jar to save space in your fridge, plus it’ll keep longer in a jar with lid rather than plastic wrap over a bowl.

pickled blueberries 1

Enjoy!

pickledblueberriespin

Pickled Blueberries

August 4, 2017
: 1 jar
: really easy

By:

Ingredients
  • 1 cup distilled white vinegar
  • 1⁄4 cup sugar
  • 1 3⁄4 tbsp. kosher salt
  • 1⁄4 cup water
  • 10 oz. blueberries
  • 1 small red onion, thinly sliced
Directions
  • Step 1 In a large bowl, stir 1 cup vinegar, 1⁄4 cup sugar, 13⁄4 tbsp. kosher salt, and 1⁄4 cup water together until salt and sugar is dissolved.
  • Step 2 Thinly slice 1 small red onion.
  • Step 3 Add 10 oz. of blueberries and sliced onions into bowl. Cover with plastic wrap and refrigerate for 3 days.
  • Step 4 After three days, store in a mason jar to save space in your fridge, plus it’ll keep longer in a jar with lid rather than plastic wrap over a bowl.


Leave a Reply

Your email address will not be published. Required fields are marked *