Pickled Blueberries Recipes
CATHERINE'S PICKLED BLUEBERRIES
Think of this as blueberries with a bite. My friend Catherine serves this sweet/tangy sauce spooned over ripened goat cheese for a knock-'em-dead appetizer.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 8h40m
Yield 96
Number Of Ingredients 7
Steps:
- Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
- Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
- Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
Nutrition Facts : Calories 26.5 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 5.7 g
PICKLED BLACKBERRIES
Pickling berries is a great way to make the most of seasonal produce. Try them over ice cream and salad.
Number Of Ingredients 4
Steps:
- Combine vinegar, fish sauce, sugar, and 3 Tbsp. water in a jar, screw on lid, and shake vigorously until all sugar is dissolved. Add blackberries and press down to submerge in liquid. Seal jar and chill at least 4 hours.
- Blackberries can be pickled 1 month ahead. Keep chilled
QUICK PICKLED BLUEBERRIES
Add a hint of tanginess to your drinks and dishes with this Quick Pickled Blueberry recipe. Our Quick Pickled Blueberries are the perfect addition to a chilled cocktail on a hot summer day. Unleash your inner bartender and wow your guests by adding a pop of flavor and color to your drinks.
Provided by My Food and Family
Categories Home
Time P1DT1h30m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Bring all ingredients except blueberries to boil in medium saucepan on medium heat, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Cool 5 min.
- Pack blueberries into 3 (16-oz.) jars with tight-fitting lids, leaving 1/2-inch headspace at top of each jar.
- Pour vinegar mixture over blueberries, making sure to equally distribute herbs and lemon peel pieces among the jars. Cool completely.
- Cover jars with lids. Refrigerate 24 hours before serving.
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 320 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 6 g, Protein 0 g
PICKLED BLUEBERRIES
Make and share this Pickled Blueberries recipe from Food.com.
Provided by Julie Bs Hive
Categories Berries
Time 25m
Yield 1 pint
Number Of Ingredients 6
Steps:
- Tie pickling spice ia a double-thickness cheesecloth bag. Stir together spice bag, sugar, vinegar, water and cinnamon stick in a large nonaluminum saucepan. Simmer, uncovered, 20 minutes.
- Add blueberries; simmer 3 minutes or just until berries become softened.
- Pour mixture into a large bowl. Cover and refrigerate overnight.
- To serve, remove spice bag and cinnamon stick and use slotted spoon to serve.
- If not using immediately, spoon into sterilized canning jars. Refrigerate.
Nutrition Facts : Calories 1767.2, Fat 1.9, SaturatedFat 0.2, Sodium 32.7, Carbohydrate 439, Fiber 14.2, Sugar 409.7, Protein 4.4
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