Pickled Blueberries

Pickled Blueberries - Fresh On The Menu Recipe
  • 300g Water
  • 250g Red Wine Vinegar
  • 40g Lemon Juice
  • 10g Lime Juice
  • 90g Sugar
  • 7g Kosher Salt
  • 1 each Lemon Zested
  • 1 each Lime Zested
  • 5g Coriander
  • 3g Juniper
  • ½ stick cinnamon
  • 3 each sprigs thyme
  • 3 each fresh bay leaf
  • Extra virgin olive oil as needed

This is enough liquid to Pickle 2 pints of Blueberries.


1st Place the blueberries in a non reactive container, with enough room to hold the pickling liquid, and set aside.

2nd Wrap the citrus zest, coriander, juniper, cinnamon, thyme and bay leaf in cheese cloth and tie together.

3rd In a heavy bottomed sauce pan, combine the sachet with the Water, Vinegar, Citrus Juices, Sugar and salt.  Bring to a boil and pour over the reserved blueberries.  Cover the blueberries with extra virgin olive oil and allow them to come to room temperature.  When cooled transfer to the refrigerator, and allow them to sit overnight before use.

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