Blueberries with a Bite (Pickled Blueberries)

Quick Pickled Blueberries

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.

Blueberries with a Bite (Pickled Blueberries)

Blueberries with a Bite (Pickled Blueberries)

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.

Blueberries with a Bite (Pickled Blueberries)

Quick Pickled Blueberries

Course: Appetizers, Preserves, Snack
Cuisine: American
Keyword: how to pickle blueberries, what to do with pickled blueberries
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 4-oz jars
Energy: 409 kcal
Author: Jennifer
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

  1. 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.
  2. 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.
  3. 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.
 

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16 Comments



I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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