Pickled Blueberries
Ingredients
- 2 pints fresh blueberries
- 1¼ cups water
- 1 cup red wine vinegar
- 3 tablespoons fresh lemon juice
- 2 teaspoons fresh lime juice
- ⅓ cup plus 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- Zest of 1 lemon
- Zest of 1 lime
- 2 teaspoons coriander seeds
- 1 teaspoon juniper berries
- ½ cinnamon stick
- 3 sprigs fresh thyme
- 3 fresh bay leaves
- Extra virgin olive oil, as needed
Instructions
- Place the blueberries in a nonreactive container large enough to hold the berries and pickling liquid.
- Wrap the lemon zest, lime zest, coriander, juniper, cinnamon stick, thyme, and bay leaves in cheesecloth and tie securely to make a sachet.
- In a heavy saucepan, combine the water, vinegar, lemon juice, lime juice, sugar, salt, and sachet. Bring to a boil.
- Pour the hot pickling liquid over the blueberries.
- Pour enough olive oil over the surface to completely cover the blueberries.
- Allow the blueberries to cool to room temperature, then refrigerate overnight before serving.
Notes
- These pickled blueberries are excellent with cheese boards, roasted meats, salads, or charcuterie.
