Pickled Blueberries
Pickled Blueberries are a surprising way to add a unique flavor to meats, cheese plates, and desserts.
Servings: 16 servings, Makes 1 Pint
Equipment
Ingredients
- 1 pint blueberries fresh, not frozen
- 1 tsp salt
- 3 tbsp sugar
- 1 cup white balsamic or champagne vinegar
- 3-4 allspice berries
- 1 whole clove
- 1 sprig of thyme
Instructions
- Pick over your blueberries and discard any unripe or spoiled fruit. Remove stems and other debris.
- Pack the blueberries into jars, leaving 1/2 inch headspace. Add the spices directly to the jars (if using).
- Combine vinegar, salt, and sugar in a saucepan and bring to a simmer.
- Pour hot brine over the blueberries and spices in the jars, leaving 1/2 inch headspace.
- Wipe rims, seal with lids, and process in a hot water bath for 10 minutes, adjusting for altitude as needed.
- Remove the jars and cool completely (about 24 hours) before checking the seals, labeling, and storing.
Nutrition
Calories: 40kcal | Carbohydrates: 9g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 41mg | Fiber: 1g | Sugar: 8g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.2mg