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Pickled Blueberries

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I know what you’re thinking… Pickled Blueberries?! I thought the same thing when I heard about them, but trust me, this is one recipe you do not want to rule out before trying.  They can elevate the flavors in so many dishes, it’s unbelievable!

If you’ve been following along with me here and on Instagram, you know that this summer I’m obsessed with pickling. Nothing in the kitchen is safe. It all started with my Pickled Red Onions recipe. No burger or tuna salad is the same without them now.

Naturally, when I saw pickled blueberry recipes floating around Pinterest, I thought to myself, “I must try making these!”  Boy am I happy I did!

Immediately, upon tasting my Pickled Blueberries, I thought of my Grilled Corn Salad. I felt strongly that the sweetness of the grilled corn combined with the juicy and acidic pickled blueberries would be a summer match made in heaven and they were just that!

I can’t wait to try Pickled Blueberries on many other dishes like a garden salad with grilled shrimp or chicken.

Have fun experimenting with your Pickled Blueberries! If you come up with some great combinations, please be sure to share them with me. I love hearing from y’all!

Pickled Blueberries
Yield: 2 Cups

Pickled Blueberries

Prep Time: 15 minutes
Total Time: 15 minutes

I promise, you don't want to judge this recipe before trying it. These pickled blueberries have elevated more meals than I can count on the farm this summer. It's an easy, fresh, and delicious recipe that you are going to want to try. We love them in my Grilled Corn Summer Salad with Pickled Blueberries and in a garden salad with grilled shrimp or chicken. I hope you love them as much as we do!

Ingredients

  • 1 cup champagne vinegar (or distilled white vinegar)
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 1/2 tablespoon sea salt
  • 1 pint blueberries
  • 1/3 cup red onion thinly sliced or chopped

Instructions

  1. Put blueberries and onion in a pickling jar or a bowl that can be covered tightly.
  2. Whisk vinegar, sugar, salt, and water in a medium bowl until sugar and salt are dissolved.
  3. Pour vinegar mixture over blueberries and onion. Cover and refrigerate overnight before using.

Notes

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