Catherine’s Pickled Blueberries

A tangy, sweet, and slightly spiced twist on summer’s favorite berry. These pickled blueberries add a burst of flavor to salads, cheese boards, and cocktails.

Origin Catherine’s Pickled Blueberries

This unique recipe has roots in Southern and New England preserving traditions, where pickling fruits like peaches or watermelon rind is common. Catherine’s version brings blueberries into the spotlight with a sophisticated, modern flair.

Why You’ll Love This Recipe

They’re unexpected but incredibly versatile. The natural sweetness of the blueberries pairs beautifully with a bright vinegar brine and gentle spices. It’s a bold condiment that adds intrigue to savory and sweet dishes alike — and it’s surprisingly easy to make!

Also Read : Crispy Vegetable Pakoras

Catherine’s Pickled Blueberries

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 1 cup fresh blueberries

• ½ cup apple cider vinegar

• ½ cup water

• 2 tbsp honey or sugar

• ½ tsp kosher salt

• 1 cinnamon stick

• 3–4 whole black peppercorns

• Optional: a small sprig of rosemary or a strip of lemon zest

Directions

• In a small saucepan, combine vinegar, water, honey, salt, cinnamon stick, and peppercorns. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
• Place the blueberries in a clean jar.
• Pour the hot brine over the blueberries, making sure they’re fully submerged.
• Let cool to room temperature, then seal the jar and refrigerate.
• Chill for at least 24 hours before using — flavor deepens over time.

Notes

• Best enjoyed within 2–3 weeks.
• You can gently press the blueberries to slightly burst them before pickling for a juicier texture.
• For a spicier variation, add a slice of fresh ginger or a red chili flake or two.