Quick Pickled Blueberries
Quick pickled blueberries are a bright twist on traditional pickles, offering a burst of tangy sweetness that complements a variety of dishes. This simple recipe requires only five ingredients: fresh blueberries, apple cider vinegar, sugar, salt, and fresh thyme. The vibrant combination of blueberries and apple cider vinegar creates a balanced flavor profile, while the sugar adds a touch of sweetness that enhances the natural tartness of the berries. Fresh thyme infuses a subtle herbal note, making these pickled blueberries a versatile addition to cheese boards, salads, or as a garnish for cocktails. Ready in just a few minutes, this easy recipe transforms ordinary blueberries into a unique, flavorful addition to your recipe repertoire that’s sure to impress.
Ingredients
- 1 cup apple cider vinegar
- ¼ cup granulated or brown sugar
- 1½ tablespoons kosher salt
- 1 pint fresh blueberries
- 4 to 5 sprigs fresh thyme
Instructions
By Chef Amethyst Ganaway
- Combine the apple cider vinegar, sugar, and salt in a small saucepan over medium heat.
- Stir until the sugar and salt have dissolved, then remove from the heat and cool the brine to room temperature.
- Rinse the blueberries and thyme. Place them in a clean glass jar or food safe container with a lid.
- Pour the cooled brine over the blueberries, making sure the berries are completely submerged.
- Cover and refrigerate. For the best flavor, allow the blueberries to pickle for several days before serving. Makes about 2½ cups.
Notes
- Refrigerate for up to 2 months. Serve with cheese boards, salads, roasted meats, or cocktails.
