Pickled Blueberries Recipe
This recipe comes to us from Pacific Northwest chef, Mahogany Williams, "The Pickled Chef." Pickled blueberries can be added to charcuterie boards, tossed into salads, sprinkled on fish, served over pork loin, and even sandwiched into Pickled Blueberry Shortcakes
- 2 tablespoons coriander seed
- 1 tablespoon allspice berries
- 3 cups distilled white vinegar
- 1/2 cup granulated sugar
- 1/2 cup kosher salt
- 3 bay leaves
- 3 sprigs fresh dill
- 2 pints fresh blueberries
- For an overview of the canning process and a list of supplies, start here.
- Sanitize jars.
- Toast spices: Place coriander, allspice, and peppercorn in a small, dry pan and toast over medium heat for 30 seconds. Set aside.
- Make pickling brine: In a large pot over medium-high heat, place vinegar, 2 cups water, sugar, and salt. Bring to a rapid simmer and stir until sugar and salt dissolve completely. Remove from heat. Add bay leaves, toasted spices, and dill. Cover and steep for 15 to 30 minutes.
- Prepare canner and extra hot water: Place a trivet or folded towel in bottom of a pot large enough to fill canning jars with one inch of water. Fill pot with water and place over high heat. Fill a tea kettle with additional water and set over high heat. Proceed with next step while waiting for water to boil.
- Prepare fruit: Wash blueberries and dry well. Fill sanitized jars with blueberries, leaving an inch of headspace. Pour brine through strainer into jars. Cover berries fully, and leave a half inch of headspace.
- Run a skewer around the inside edge of the jars to remove any air bubbles. Wipe edges clean of drips using a paper towel and high-proof alcohol. Close jars and secure lids with rings, but do not screw tightly.
- Carefully ease jars into pot of boiling water from step 1. Make sure jars are fully submerged; use hot water from tea kettle as needed. Place lid on pot and process for 15 minutes. Turn off heat, remove pot's lid, and allow jars to sit for an additional 10 minutes. Use a jar lifter to carefully remove jars to a cooling rack. When cool, test to ensure that the jars sealed properly. The center of the lid should be flat. If it pops up, refrigerate and use immediately. Store the rest in a cool, dry place for up to a year.