I’m a big fan of pickles in general. I love the taste (and crunch!) of a good pickle. A good pickle is salty, briny, and complex. Plus, pickles are a fantastic way to preserve summer crops.
But pickled fruit? This is entirely new territory for me. I’ve always limited my pickling to vegetable varieties: cucumbers, carrots, beets, jalapenos, onions, and more.
However, thanks to the PDX Food Swap, I’ve come to love pickled fruits. At the last few swaps I’ve come home with a number of jars of pickles fruits or berries – apples, figs, apricots, rhubarb, etc – and I’ve been pleasantly surprised with them all. Pickled fruit is a delightful mix of sweet and salty, bright and briny. It’s balanced and complex.
I’ve been eating these pickled blueberries straight out of the jar. (That’s how good they are.) But, if you’d like a few suggestions on how to use these little gems, I’d suggest trying them with crackers and goat cheese. Or, toss them on a wedge salad. Let me tell you, the blue cheese dressing and the briny blueberries are a match made in food heaven.
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/3 cup agave syrup (or 1/4 cup honey)
- 2 tablespoons kosher salt
- 1 lb blueberries
- 1/4 of a red onion, sliced thin
- 2 bay leaves
- 1 teaspoon whole dried allspice berries
- 1 teaspoon black peppercorns
- Clean and sterilize your jars and lids. Set on a rack to dry while you prepare the pickling liquid.
- In a small pot, mix together the vinegars, agave, salt, and spices. Heat over medium heat for 5-10 minutes, or until the salt is dissolved. Remove from heat.
- Pack each jar with blueberries and red onion slices. Pour the warm vinegar mixture over the blueberries. Use a spoon to distribute the spices evenly into each jar.
- Cap each jar and allow the jars to cool to room temperature before moving them to the fridge. The blueberries should keep in the fridge for 30 days.
Adapted from Of Agates and Madelines