Pickled Blueberries


Yields 8 ounces

by Kate Payne • Photography by Jo Ann Santangelo


Pickled Blueberries


For 1 Batch(es)


  • 1 cup(s) blueberries, washed
  • 1/2 cup(s) organic distilled white vinegar
  • 1/4 cup(s) sugar
  • 3 tablespoon(s) water
  • 1/4 lemon, sliced thinly
  • 1 cinnamon stick, broken into pieces

Pickled Blueberries Directions

  1. Wash the jar with warm, soapy water and do not dry.
  2. Pack the blueberries into the jar and set aside while you create the brine.
  3. In a small, nonreactive saucepan, bring the remaining ingredients to a simmer for 10 minutes.
  4. Remove the brine from the heat and pour over the berries through a fine-mesh strainer.
  5. Cap loosely and allow the jar to cool on the countertop for an hour before placing the jar in the refrigerator.
  6. Begin eating blueberry pickles after 1 week, and consume within 6 months for best flavor. Use the leftover brine for shrub cocktails or sodas—using 1 tablespoon for every 6 ounces of club soda.

Recipe notes

Special equipment: 1 8-oz. jar

Read more about pickling fruit here. 

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