Pickled Blueberries
Learn how to make pickled blueberries, perfect for a cheese plate, charcuterie platter, salad, garnish for wild game, and more.
Servings Prep Time
32servings 5minute
Cook Time Passive Time
5minute 1day
Servings Prep Time
32servings 5minute
Cook Time Passive Time
5minute 1day
Ingredients
Malt Vinegar Pickling Liquid Ingredients:
Blueberry Ingredients:
Instructions
Pickled Blueberries Directions:
  1. Combine the malt vinegar, brown sugar, honey, cloves, ginger, star anise, bay leaves, cinnamon sticks, coriander, Szechuan peppercorns, salt, and ginger in a non-reactive pot and bring to a boil.
  2. Washed and dried the blueberries, placing them into a mason | ball jar. Pour the hot vinegar mixture over berries, filing the mason jar 1/4 inch from the rim. Wipe the rim of the jar with a damp vinegar or bleach paper towel and seal with a lid. Allow too steep for at least 30 minutes. Leave to cool or until they reach room temperature. Then transfer to the refrigerate for at least 1 day to pickle before using. They will last 1 year in the refrigerator.
  3. If you want these Pickled Blueberries to be in your dry pantry, they must be canned. To do this, add just filled and sealed (as mentioned in the step above) to a canning pot, filled with water coming up the sides of the jar to about 3/4 of the way up. Bring the water to a boil, then reduce the heat to a simmer. Cook the berries for 15 minutes, then remove from the water bath onto a cooling rack to cool. As they come to room temperature, the lids should ‘pop’ and seal. This can be checked, by pressing the lid. The lid should be indented and not pop, showing it’s been sealed.
To Serve:
  1. Strain the blueberries before serving, removing the vinegar and spices. They can be used with a cheese platter, charcuterie platter, or served in a sauce for wild game. Once opened, they will keep for up to a year in the refrigerator.
Recipe Notes

Pickled Blueberries Recipe Variations:

  • Add the zest of one Meyer Lemon, to add that citrus brightness, so infused into our memories of flavor
  • Substitute 1/2 cup of malt vinegar for a stout, to make a Stout Pickled Blueberry recipe
  • If you can’t find Szechuan peppercorns, substitute black peppercorns

More Pickled Recipes:

Cherries
Jolly Pumpkin La Roja Pickled Cherries
Malt Pickled Red Onions
Malt Vinegar Pickled Brown Mustard Seeds
Pickled Blueberries Down
Pickled Blueberries
Sopes filled with Mexican Style Beer Stewed Chicken and Malt Pickled Red Onions

Executive Chef: Sean Z. Paxton

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