On a trip to Maine, Taste of Home’s deputy editor, James Schend discovered something uniquely quirky on a local restaurant menu: pickled blueberries. (Yes, you read that right!) While we know you can pickle just about everything, this was the first time he’d seen blueberries quick-pickled and served on top of a grilled pork chop. “I know it sounds strange, but it really was an unbelievable combination,” James recalls. “It was that combo of sweet and sour, but the blueberry flavor was still present.” He described the brightness of the pickled blueberries as the perfect complement to the fatty pork chop.
Ready to give it a try? Lucky for us, there’s no need to visit a restaurant to get your hands on pickled blueberries. They’re easy to make at home. For this refrigerated pickle recipe, you’ll need vinegar, sugar and a few aromatics—plus blueberries, of course!
Red Wine-Thyme Pickled Blueberry Recipe
Ingredients
- 2 cups red wine vinegar
- 1 cup water
- 6 tablespoons granulated sugar
- 2 tablespoons kosher salt
- 1-1/2 pints fresh blueberries, rinsed
- 1 shallot, thinly sliced (about 1/4 cup)
- 6 black peppercorns
- 4 sprigs thyme
- 2 bay leaves
- 1/2 lemon peel, sliced into 3 one-inch strips
Instructions
Step 1: Make the pickling liquid
Combine the vinegar, water, sugar and salt in a saucepan. As you bring the mixture to a boil, stir to dissolve the sugar. Once it’s boiling gently, remove from the heat and let the mixture cool slightly. (For a jammier pickle, you can also boil the berries with the liquid at this step.)
Step 2: Add the fruit and aromatics
In two clean and dry glass jars, alternate the dry ingredients—cleaned and picked through blueberries, sliced shallot, bay leaves, black peppercorns and thyme sprigs.
Step 3: Add the pickling liquid
Pour the pickling liquid over the blueberries, covering them entirely. Let the jars’ ingredients cool to room temperature. Once cooled, refrigerate for 24 hours. Then dive right in!
These pickled blueberries will last a couple of months in the fridge.
Tips for Pickling
This combination of salt, water, vinegar, sugar and aromatics results in great pickled fruits and vegetables. Once you have the basic formula down, you can mix and match to pickle almost anything from in the garden.
PIckling Salt vs. Kosher Salt
Salt preserves food, so it’s essential for pickling, and pickling salt is designed specifically for that. However, kosher salt can be used in lieu of pickling salt because the two salts are identical, other than the size of the salt crystal. However, note that 1-1/2 teaspoon of kosher salt equals 2 teaspoons of pickling salt.
Vinegar for Pickling
You need vinegar to prevent the growth of bacteria. You want to use vinegar with at least 5% acidity. It’s common to find white distilled vinegar used in pickling, however, you can use other types of vinegar, as well. Try champagne vinegar, cider vinegar or red wine vinegar.
Play Around with Aromatics
While you can find pickling spices in the store, it’s also possible to make your own pickling spice at home. Experiment with fresh herbs, whole spices and delightful ingredients that hold up well in vinegar, such as citrus peels, or members of the allium family, like garlic, onions or shallots.
How to Enjoy Your Pickled Blueberries
You can use the pickled blueberries like preserves or chutney. Here are some ideas:
- Include them on your next charcuterie board
- Serve with pork, lamb, chicken or fish
- Top a bagel with a cream cheese schmear and pickled blueberries
- Spread on one side of a toasted sandwich
To learn more about pickling, consult our Canning 101 guide or explore our primer on how to make pickles with any vegetable.
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With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
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These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut
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Refrigerator Garden Pickles
Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
Pickled Green Tomato Relish
When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! —Mary Gill, Florence, Oregon
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Home-canned pickled mushrooms are a handy addition to your pantry. They’re ideal for cocktails, appetizers, salads and relish trays.—Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania
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A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still “Dr. Rhodes’ pickles.” These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving—and it's a tasty twist on the classic Christmas pickle tradition. —Patricia Martin, Shelby
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I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
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Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar, and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on an antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North CarolinaNote: Recipes submitted by our trusted contributors are created and tested in their kitchens.
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