This easy pickled blueberries recipe results in a quick little pickle that works perfectly on a charcuterie tray, is a no-brainer with pork and chicken, absolutely decadent on a grilled cheese sandwich and pretty darn tasty on its own.
With the moves (both ours and our daughter’s), the downsizing (both ours and our daughter’s) and a wee bit of travel, I just haven’t had the opportunity to do any canning or preserving this summer. (insert very sad face
But, I was inspired to try a quick pickle after our recent Anniversary (33!) Dinner. We went to one of our favorite restaurants which prides itself on its meat and cheese selection, so we invariably start our meal with one of their Charcuterie Boards. Each day, the selection of meats and cheese vary, as do the sides served. On our most recent board, pickled blueberries accompanied the meat and cheese…one taste and I was smitten!
So, you may be asking…
What do pickled blueberries taste like?
They are a delightful combination of sweet and tart, tangy and fruity.
We have been making Charcuterie Boards for about 1 meal a week, so I am always looking for ways to mix up the ‘ingredients’ and these pickled blueberries seemed like an easy way to do it.
Some of the other Charcuterie ingredients we love and shown on this board are Smoky Spiced Tomato Jam
(top of the board) and Rosemary, Fig and Nut Bread
(center of the board), as well as a variety of meats and cheeses.
I didn’t spend a whole lot of time trying to figure out their pickled blueberries recipe, I was excited to get home and try my own…which I am thrilled to share with you today.
- 2 pints blueberries
- 2 cups white vinegar
- 1 cup of water
- 1 large shallot, sliced
- 6 TB sugar
- 3 TB kosher salt
- 4 bay leaves
- 10 whole allspice
- Wash the blueberries well. Because blueberries are high on the list of 'Pesticide Residue Fruit', I always opt for organic blueberries.
- Slice shallot into rings
- Combine shallots, vinegar, water, sugar, and salt into a small pot and bring to boil and then turn the heat off.
- Distribute blueberries, bay leaves, and allspice berries evenly among 2-pint jars.
- Distribute cooked shallots between the 2 jars and then pour the brine over.
- Seal and refrigerate 24 hours before serving.
- Pickled Blueberries will keep in the refrigerator for about 5-6 months.
Ways to Use Pickled Blueberries:
- Alongside the meat and cheeses on your next Charcuterie Board.
- As an accompaniment to pork or chicken
- On a salad (particularly a spinach salad with feta. Use some of the brine mixed with olive oil for the salad dressing)
- On their own…straight from the jar
- Tucked in with cheese in a grilled cheese sandwich.
Bookmark this page or pin the following image to refer back to this pickled blueberries recipe in the future.
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