“So. Pickled blueberries, huh?” …was along the lines of what I was thinking when I decided on this as my next victim. To be perfectly honest, I was a bit hesitant at first. Once I began looking up ways to use pickled blueberries though (more on that later), I was sold.
I used this recipe from Saveur, and lemme-tell-you, it is the perfect way to stretch out those pickling muscles. Minimal ingredients, no stovetop prep, plus it’s ready to be devoured in 24 hours. All y’all lazies out there who think pickling takes days and weeks to take effect will love this. Do yourselves a favor though and make this recipe now while blueberries are in season!
Cover your blueberries in white vinegar, sugar, salt and a thinly-sliced red onion. (Did I mention that this is all you do?) Oh, then you cover the bowl with plastic wrap and place it in the fridge overnight.
World, meet my first attempt at pickled blueberries. These babies are sweet, tangy and just a little salty all in one juicy bite. I chose to enjoy these on ciabatta with brie. As we get this show on the road, you’ll learn that any opportunity I have to incorporate cheese into a meal/bite, I will. You’d have to be an idiot not to.
Pickled blueberries lend themselves to a number of interesting uses. Try ’em on a cracker with a little mascarpone. Create your own blueberry salsa to use with chips or on chicken. Reserve the onions, and sprinkle the berries over Greek yogurt with honey to give your breakfast an extra zing.
Have any other thoughts on how to use these? I’d love to hear from you! Especially because I have about 3 cups of these left…
Recipe: Pickled Blueberries