You know when they are no longer in season, you are going to miss them. This is why I now have several ways to preserve them, so that we can at least enjoy them through most of the year. I love freezing my blueberries, also sometimes we spend afternoons canning blueberries. But, have you ever heard of pickled blueberries?
When you speak of pickled stuff, blueberries are not usually on that list. The recipe itself is actually a quick pickling one, this of course means that it is an easy process. The base itself is just 3 ingredients, readily found in any kitchen. As always, feel free to adjust the quantities as you see fit for your own personal preferences. Pickled blueberries go well with crackers and cheese! Yummy.
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Here’s What You’ll Need:
- white vinegar
- apple cider vinegar
- sugar
- kosher salt
- blueberries
- large red onion
- medium bowl
- whisk
- quart jars
- funnel
Place the bowl on the table or counter and get to work mixing the base. This will be made up of the sugar, vinegars and the salt. As for the sugar, you can adjust how much you use depending on the sweetness of the berries. In which case, it is wise to taste your berries first before you start pickling them.
When packing the jars, always start with the ‘dry’ ingredients. In our case it would be the blueberries and the onions. Use less onions, if you are not an onion fan. Unless your bowl has a spout, use a funnel to add the base to the jars. I really recommend that you let the jars sit in the fridge for at least 24 hours, before you dig in.
You can get full recipe & instructions on the Of Gates And Madeleines blog, here…
Pickled Blueberries Recipe
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