If you’ve been reading this blog for any amount of time, you’ll know that my obsession to pickle all things is strong. It may even be a problem. If you’re new to this page, welcome! My name is Jenny and I am addicted to pickling. I’ve shared recipes for pickled peppers, onions, and eggs. But the pickled section of my pantry contains many more recipes that need to be shared: pickled celery, carrots, fennel, and recently corn. Can’t stop. Won’t stop.
My friend Megan of The Beef Jar shares my addiction of pickling all things, so naturally when I saw her recipe for pickled blueberries I had to try it. I love to pickle and can small batch recipes. So I took Meg’s recipe and made it a small batch recipe. I imagine these pickled blueberries would be FANTASTIC dumped over some cream cheese or simply next to some fancy charcuterie and cheese.
This small batch made two half pint jars out of one pint of blueberries, feel free to head on over to Meg’s blog The Beef Jar to find the full size recipe that uses two quarts of blueberries. Note, if you don’t have cheesecloth to make a spice sachet, you can cut up a pair of nylons and it works great!
- 1/2 cinnamon stick
- 1/4 teaspoon whole cloves
- 1/4 teaspoon allspice berries
- 1/3 cup red wine vinegar
- 1 pint blueberries
- 1/4 cup sugar
- 1/4 cup brown sugar
- Place the first 3 ingredients into a cheesecloth square, to make a spice sachet. Put into a small saucepan with the vinegar. Bring to a simmer over medium heat; cook for 5 minutes.
- Stir blueberries into the saucepan, and cook until heated through, about 5 minutes. Gently shake the pot. Do not stir or you will break the berries.
- Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
- Strain berries from the liquid and remove the spice sachet.
- Place berries to hot, sterilized canning jars. Return vinegar (and blueberry juices) to the saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 5 minutes.
- Ladle hot syrup over berries, leaving 1/2 inch headspace. Process for 15 minutes in a boiling water canner. I like to give them a week to really pickle before I eat them.
- This recipe yields two half pints