Pickled Blueberries

‘I can pickle that’ has become my mantra. I know I say that every year and every year I say this is the final year, but who am I kidding? I have a canning addiction. I’ve really gotten into pickling fruit because it compliments my charcuterie plates well. I love being able to make a whole plate of amazing cured fruit and meat, it’s a simple pleasure.

This is what a blueberry bush looks like.

This is what a blueberry bush looks like.

One of my friends recently told me she had pickled blueberries with a fancy meal she ate. Of course the ‘I can pickle’ that voice went off in my head and I had a new mission in life, pickled blueberries.

I finally made and ate some and I was not disappointed. They are tart, but sweet, with spiced warm undertones. I think they’d be delicious on ice cream! Or in a salad! Here is the recipe I used. Enjoy!

Pickled Blueberries

  • 3 cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice berries
  • 1 1/2 cups red wine vinegar
  • 2 quarts fresh blueberries, washed and picked over
  • 1 cup white sugar
  • 1 cup brown sugar
The start of pickles.

The start of pickles.

Place the first 3 ingredients into a cheesecloth square, to make a spice sachet. Put into a large saucepan with the vinegar. Bring to a simmer over medium heat; cook for 5 minutes.

Ready for their bath.

Ready for their bath.

Stir blueberries into the saucepan, and cook until heated through, about 5 minutes. Gently shake the pot. Do not stir or you will break the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.

Strain berries from the liquid and remove the spice sachet. Place berries to hot, sterilized canning jars. Return vinegar to the saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 5 minutes.

Ladle hot syrup over berries, leaving 1/2 inch headspace. Process for 15 minutes in a boiling water canner. I like to give them a week to really pickle before I eat them. 



Also try:

Blueberry Meyer-Lemon Jam 

Spiced Blueberry Jammin’

Blueberry Jam Sugar Scrub 

1 Comment

Filed under Ag, agriculture, food, Know a California Farmer, Ranch life, Recipe, Uncategorized

One Response to Pickled Blueberries

  1. Pingback: The Beef Jar's Pickled Blueberries -

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.