This recipe makes about 1 1/2 cups of finished blueberries. It’s a nice amount for keeping a jar for yourself and to have another to share with someone. You can easily halve the recipe though, if you’d like to make a smaller batch just to try it out. It can be canned/put up as well, following standard canning practices. I prefer just to make a small batch and use it over the short term. It will keep well in the fridge for a couple of weeks.
How to Use Your Quick Pickled Blueberries
Blueberries with a Bite are perfect on crostini with goat cheese or aged cheddar. If you’re adventurous, try some on a grilled cheese with a great old cheddar. A spoonful on top of grilled salmon is sure to be lovely, too.
Quick Pickled Blueberries
This blueberry compote is sweet and tangy, with some lovely warm spices. Perfect for use on crostini with goat cheese as an appetizer. If you're adventurous, try this in a grilled cheese with aged cheddar.
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Ingredients
- 1 5-inch long cinnamon stick
- 6 whole cloves
- 6 whole allspice berries
- 3/4 cup red or white wine vinegar
- 1 1/2 lb. fresh blueberries 4 cups/1 qt.
- 1/2 cup white sugar
- 1/2 cup brown sugar
Instructions
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In a large non-reactive/non-aluminum heavy-bottomed pot (Dutch Oven size, as the mixture will bubble up considerably later on!), add vinegar and the spiced. Bring to a simmer over medium heat and then continue to simmer for about 5 minutes. Remove pot from heat and let it sit for about 30 minutes, with the spices still in the vinegar.
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Wash and pick over blueberries. Remove whole spices from the vinegar and discard. Stir blueberries and the white and brown sugars in to the vinegar. Return pot to stove and bring to a boil over medium-high heat. Avoid stirring to aggressively to avoid crushing the blueberries. Once it comes to a boil, allow to boil undisturbed for about 5 minutes until thickened (you can swirl the pan a bit if you like to mix, but avoid stirring). Remove from the heat and let cool slightly.
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Using a slotted spoon (to allow the juice to drain off), spoon blueberries in to a jar. You should have brought a bit of liquid with each spoonful, but if not, you can add a bit of the left-over juice to the jar. Cover and refrigerate for 24 hours before using. Will keep refrigerated for a couple of weeks or you can can using standing canning practices.
I love anything blueberry. Need to try this soon! BTW I am obsessed with your ceramic platter with the writing on it. May I ask where you got that?
Thanks Pamela. Isn’t that a pretty platter? I got it as a gift from my sister, probably 5 or 6 years ago, but I’ll ask her and see if she can remember where she found it :)
Thanks Jennifer! I just found your blog. It’s amazing. Your photos are beautiful and your food looks even better!
Thanks so much, Pamela. I appreciate it :)
This seems like the perfect appetizer for my dinner party later this month! Something summery, but different. I think it will be a hit :)
I think so too, Sophie. It was great with goat cheese and a nice old white cheddar. I garnished with a few fresh thyme leaves.
I am 100% intrigued by these blueberries!! The tartest blueberries in the pack are my faves so I’m thinking pickled blueberries may be right up my alley. A++ for creativity!
Thanks Katie. I loved them and sounds like you would too :)
I’ve never tried pickled blueberries but now I’m intrigued. What a wonderful appetizer idea!
Thanks Laura. I was intrigued, too!
Fantastic! I absolutely LOVE this idea! Thanks!
Thanks Gail. I loved it!
This looks delicious! I love tangy-sweet combinations. I bet this is fantastic paired with goat cheese! I think I may try it overtop plain greek yogurt too :-)
Yum – this looks and sounds so good Jennifer! I can’t wait to try it out! I love putting fruit spreads on sandwiches.
Thanks so much, Liz. I think this would be great on a sandwich!