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  • Writer's pictureCulinary Cam

Pickled Blueberries #SundayFunday

This week Wendy of A Day in the Life on the Farm is hosting the Sunday Funday writers. She invited us: "July is National Blueberry Month. Share any recipe that incorporates blueberries as a main ingredient."



Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Wendy is hosting this week. Here's our line-up of blueberry dishes...



Blueberry Picking with My Boys (2014)


Years ago our CSA (community-supported agriculture) farm invited members to pick blueberries. I hauled the boys up there to learn that blueberries don't just appear in the market in little plastic clamshells.



I don't really remember what we made back then, but I suspect it was a dessert of some kind. Or jam. Whenever they participated in foraging or harvesting, they insisted that I make something that they would enjoy. If I had my druthers, besides just eating them by the handful, I would turn them into pickles or a liqueur!


Pickled Blueberries


I love surprising details. In jewelry, in clothing, but - especially - in food. Years ago I had clipped out an article from Saveur magazine last year titled "The Finishing Touches." It was all about those details and listed some sandwich condiments from around the world that intrigued me. Inspired by Chef Tyler Kord, of No. 7 Sub Shop in New York City, uses for his sandwich of brie, pistachios, and chervil.


I have been pickling blueberries for years. I love that it's unexpected and a delightful mix of sweet and sour! Kord uses them in his brie, pistachio, and chervil sandwich; I love using it on top of a warmed brie or even burgers.


Ingredients


  • 1/2 organic red onion, peeled and thinly sliced (I used a mandolin slicer)

  • 1 cup vinegar (you can use an apple cider vinegar or I had a blueberry vinegar)

  • 2 Tablespoons organic granulated sugar

  • 1 teaspoon sea salt

  • 1 teaspoon yellow mustard seeds

  • 1 teaspoon dill seeds

  • 1 pint organic blueberries

  • also needed: mason jar with lid


Procedure


Place blueberries and sliced red onions in a medium mixing bowl. In a medium saucepan place the vinegar, sugar, and salt. Bring the mixture to a boil and swirl until the sugar and salt have dissolved completely.


Place mustard seeds and dill seeds in the bottom of your mason jar. Scoop the blueberries and onions into the jar and gently press down to compress. Pour the hot brine over the blueberries until they are completely submerged and cover with lid.


Invert the jar a few times to move the spiced around. Refrigerate for 8 hours or overnight before using.


As I mentioned, I have used them on burgers. Delish.



That's a wrap for my blueberry offering. The #SundayFunday writers will be back next weekend sharing fig recipes. Now I just need to decide if I am going to go sweet or savory. If you follow me regularly, you'll know that I usually prefer savory, but my absolute favorite gelato is made with figs, so that's a possibility, too. Stay tuned!

18 views6 comments

6 Comments


sneha datar
sneha datar
5 days ago

This a best way of preserving blueberries when not in season to enjoy!

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Sue Lau
Sue Lau
6 days ago

So many uses for pickled blueberries, even beyond sandwiches. I love them all. Thanks for sharing.

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Karen Kerr
Karen Kerr
7 days ago

I bet these would be wonderful in a martini, kind of like a Gibson but we'll have to think of a new name =)

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Camilla M. Mann
Camilla M. Mann
7 days ago
Replying to

Ooooo...now you have me thinking!

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Wendy Klik
Wendy Klik
Jul 07

I think they would be a great addition to a cheese board or charcuterie too.

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Camilla M. Mann
Camilla M. Mann
7 days ago
Replying to

Most definitely!

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