Quick Pickled Blueberries

Seasons: summer
Quick Pickled Blueberries - Fresh On The Menu Recipe
  • 1 cup distilled apple cider vinegar
  • 1⁄4 cup white or brown sugar
  • 1 1/2 tablespoons kosher salt
  • 1 pint blueberries
  • 4-5 sprigs of fresh thyme


By Chef Amethyst Ganaway

Time: 10 minutes

Makes about 2 1/2 cups

Quick pickled blueberries are a bright twist on traditional pickles, offering a burst of tangy sweetness that complements a variety of dishes. This simple recipe requires only five ingredients: fresh blueberries, apple cider vinegar, sugar, salt, and fresh thyme. The vibrant combination of blueberries and apple cider vinegar creates a balanced flavor profile, while the sugar adds a touch of sweetness that enhances the natural tartness of the berries. Fresh thyme infuses a subtle herbal note, making these pickled blueberries a versatile addition to cheese boards, salads, or as a garnish for cocktails. Ready in just a few minutes, this easy recipe transforms ordinary blueberries into a unique, flavorful addition to your recipe repertoire that’s sure to impress.

  1. In a small saucepan, add the apple cider vinegar, sugar, and kosher salt. Turn the heat to medium, and stir the ingredients together. When the salt and sugar have dissolved, remove the pot from the heat, and set aside to cool to room temperature. If your brine is too hot, add an ice cube or two to help.
  2. In a colander or bowl, rinse the blueberries well, and give the thyme a quick rinse as well. Add the blueberries to a clean glass jar or food safe plastic container with a lid. Add the fresh thyme to the jar, then carefully pour the cooled brine into the container. The blueberries should be completely submerged under the brine.
  3. Cover the blueberry container with the lid, and store in the refrigerator. These blueberries will last up to 2 months but will taste best when eaten after a few days or a week.

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