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–+ servings
Pickled blueberries from overhead.

Pickled Blueberries

Lynn
The Sweet and Tangy Blueberries that result from this Pickled Blueberries Recipe are perfect alongside your next pork or chicken, folded in your next grilled cheese, as an accouterment to your next Charcuterie Board or eaten straight out of the jar.
5 from 6 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Refrigerated Time 1 day
Total Time 1 day 10 minutes
Course Canning, Preserving, Jam + Jellies
Cuisine American
Servings 2 Pints
Calories 465 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 465kcalCarbohydrates: 107gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 10483mgPotassium: 420mgFiber: 12gSugar: 84gVitamin A: 271IUVitamin C: 47mgCalcium: 64mgIron: 2mg
Keyword blueberries, canning, pickles, water bath canning
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