When your in-laws have 12 plus blueberry bushes, we tend to be fully in stock of blueberries year round. And with this large supply, we eat them by the handful, turn them into blueberry mint smoothies, pies, galette's, and pickle them. Pickling blueberries is fairly easy, like all quick-pickles. Very few ingredients and not a lot of time. You can pickle them with a simple brine, a little sugar and salt and leave it as that. Or, add in a few sprigs of herbs. Rosemary and tarragon tend to be my favorite.
Enjoy these sweet-tart pickled blueberries on a cheese plate, in your salad, or my favorite, as a topping to fresh bread spread with ricotta.
1 cup white vinegar (regular or white wine can be used)
1/4 cup sugar
1 3/4 tablespoon kosher salt
pinch of black peppercorns (optional)
3 sprigs of herbs per jar
About 1 pound blueberries
In a small saucepan, bring vinegar, sugar, salt, peppercorns and herbs to a boil. Remove from the heat and let cool.
Rinse blueberries and fill jars. Pour brine mixture over blueberries, covering them completely, making sure to divide herbs into each jar. Seal and let cool on counter top. Once cool, keep in refrigerator for up to 2 weeks.