Pickled Blueberries

Did you know you can pickle blueberries? You can, and boy are you missing out if you’ve never had some pickled blueberries. This recipe takes your fresh blueberries and adds that extra pop that will set your charcuterie boards head and shoulders above the competition.

Pickling your blueberries doesn’t just add flavor, it also adds shelf life. I like to serve these bright tasting berries over goat cheese on a crostini, or on top of vanilla ice cream. I’m a big fan of pickles and never would have though this would taste so good. Pickled blueberries sounds weird, but you’ll want to eat them by the pint!

Ingredients

• Blueberries- Fresh and Cleaned
• Red Wine vinegar- For added tartness and preservation
• White Sugar- To keep it sweet
• Brown Sugar- Light brown works perfect
• Cinnamon Sticks- You’re gonna love the way your home smells
• Whole Cloves- All spice berries are a nice addition too
• Baguette- Don’t worry if its a couple days old, we’re gonna toast it
• Goat Cheese- Creamy and delicious, a perfect pairing
• Lemon- Just the zest to add some color

How to make Pickled Blueberries

Pickling blueberries is a simple process. First, you will place the Cloves and Cinnamon Sticks onto an 8×8 inch piece of cheese cloth. Gather the edges of the cloth and secure them with twine to form a pouch. Then add the Red Wine Vinegar and Spice Bundle to a large saucepan over medium heat. Bring them to a simmer and cook for 5 minutes. The smell of clove and cinnamon are going to take over your kitchen in a very good way.

Next, gently stir in the Blueberries into the vinegar and cook until it is heated through, about 4 to 5 minutes. While the berries are heating, gently slosh the vinegar and berries around being careful not a break the berry skins. Traditional mixing is too rough and will cause breakage. Then, remove the pot from heat, cover it up, and let the berries, spices, and vinegar sit at room temperature for 12 hours.

After 12 hours, place a colander over a large bowl and strain the berries, being sure to capture the liquid in the bowl! Remove the Spice Bundle and discard. Move the berries to sterilized canning jars and return the liquid to the sauce pan and place it back on the stove. Mix in the White and Brown Sugars and bring it all to a boil. Cook the liquid, stirring occasionally, until it thickens into a syrup. This will take about five minutes.

The Canning Process

Now pour the hot syrup over the berries. Be sure to leave 1/2 to 1 inch of space between the top of the liquid and the lip of the jar. Now get real tidy and clean the rims of the jars with a wet paper towel. This step is important to achieve a good seal while processing. Next, dress each jar with a sterilized lid and screw on a ring to hold it all in place.

Next, place a canning rack in the bottom of a large stock pot. Fill the pot 1/2 to 3/4 full with water and bring to a roaring boil over high heat. Carefully lower the jars into the boiling water, leaving space between all the jars. Make sure the water in the pot is at least 1 inch over the top of the jars. Cover the pot and let boil for 15 minutes. Remove the jars from the boiling water (carefully) and allow the jars to cool and enjoy!

Possible Variations

I’ll have a hard time believing you’re sick of eating this recipe. But if it does happen, try substituting different berries, like raspberries or black berries. Or go hog wild and pickle mixed berries together. Making a batch of all three will make your charcuterie boards pop and I suggest pairing pickled raspberries with sharp cheddar cheese.

If it is something sweeter you’re after, try using balsamic vinegar as a one to one substitution for red wine vinegar. While this recipe has both white and brown sugars in it, it does end up more tart than sweet. Balsamic vinegar may balance the flavor profile for those with a true sweet tooth.

How to serve Pickled Blueberries

My favorite way to serve this recipe is over goat cheese on a crostini, but don’t let that limit you. These berries make a great addition to vanilla ice cream and I love them poured over buttermilk pancakes. You can also use them as a high flavor substitution in baking recipes that call for blueberries.