Pickled Blueberries
Welcome to August’s Flavor of the Month, blueberries! I went to a local farm and picked blueberries on Monday and I’m excited to make a bunch of tasty recipes to share with you all! I wanted to start off with something a little unusual, to get our creative juices flowing. We pickled some red onions a few weeks ago to have with the Honey Pulled Pork I made and I started plotting other things we could pickle. Berries seemed like a fun experiment and I felt like blueberries would be a good candidate because they hold their shape well. They turned out really tasty and I think they will made a great addition to all kinds of things:
- on a cheese tray
- as a topping for a salad
- ice cream topping
- on a sandwich
- as a garnish for a cocktail
Let’s get our pickle on!
Add your blueberries and mint to a jar or other lidded container.
In a small pot, put the brown sugar, salt, lemon juice, and vinegar and cook over medium heat.
You’ll cook it until the sugar is dissolved, about five minutes.
Now pour the hot liquid over the blueberries and mint. If you don’t like mint, Basil would work well here too. Let the mixture cool.
Once it’s cool, take the mint out. It starts to brown and will get mushy if left in the jar. Put on the lid and store in the fridge.
We tried some a few hours after I made them and then the next day and I liked them more after the flavors had a chance to meld.
The blueberries will last in the fridge up to a month, but will get soggy and soft after a week. These softer ones would be tasty smooshed on a turkey sandwich. The brown sugar enhances their sweetness and the vinegar has seeped into the berries adding a nice zip that lends itself to both sweet and savory applications.
Enjoy and let me know how you plan on using them!
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Ingredients
- 1/4 cup light brown sugar
- 1/2 cup apple cider vinegar
- 1/2 teaspoon salt
- juice of 1 lemon
- 1 cup fresh blueberries
- 2 sprigs of mint
Instructions
- Add blueberries and mint to a jar or other lidded container.
- Cook the brown sugar, salt, lemon juice, and vinegar In a small pot over medium heat.
- Cook until the sugar is dissolved, about 5 minutes. Pour the hot liquid over the blueberries and mint. Let the mixture cool.
- Remove the mint and put on the lid and store in the fridge.
- The blueberries will last in the fridge up to a month.