USDA MEDIAN BERRY · 12.7 mm · 1.5 gFREE · NO SIGN-UP
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Preserves

Quick Pickled Blueberries

Prep10 min
Cook5 min
Total15 min + 24 hr resting
YieldAbout 2 cups · one pint jar
DifficultyEasy

Ingredients

  • 2 cupsfresh blueberries≈ 198 median blueberries
  • 3/4 cupwhite wine vinegar
  • 1/2 cupwater
  • 1/3 cupgranulated sugar
  • 1 tspfine salt
  • 1cinnamon stick
  • 4whole black peppercorns
  • 2whole cloves
  • 1bay leaf

Steps

  1. Pack the blueberries into a clean pint jar, leaving 1/2 inch of headspace.
  2. Combine vinegar, water, sugar, salt, cinnamon stick, peppercorns, cloves, and bay leaf in a saucepan.
  3. Bring to a boil, stirring until the sugar and salt dissolve, then remove from heat and let stand 5 minutes.
  4. Pour the hot brine over the berries, covering them completely. Include the whole spices.
  5. Cool to room temperature, seal, and refrigerate at least 24 hours before using.

Notes

  • Sharp, sweet, and savory — these belong on a cheese board, in a salad, or beside roast pork, not on a pancake.
  • Keeps 1 month refrigerated. The berries soften over time; they are best in the first two weeks.
A 100-gram serving of blueberries contains roughly 160 mg of anthocyaninsLaid end-to-end at 12.7 mm apiece, it would take about 30 billion berries to reach the MoonThe world's largest blueberry weighed 16.2 grams — a Guinness record set in Australia in 2020Wild lowbush blueberries are about 40% smaller than cultivated highbush onesThe United States and Canada together produce roughly half of the world's cultivated blueberriesA 100-gram serving of blueberries contains roughly 160 mg of anthocyaninsLaid end-to-end at 12.7 mm apiece, it would take about 30 billion berries to reach the MoonThe world's largest blueberry weighed 16.2 grams — a Guinness record set in Australia in 2020Wild lowbush blueberries are about 40% smaller than cultivated highbush onesThe United States and Canada together produce roughly half of the world's cultivated blueberries