Monday, August 20, 2012

Adding Pizazz with Pickled Blueberries


I love surprising details. In jewelry, in clothing, but - especially - in food. I had clipped out an article from Saveur magazine last year titled "The Finishing Touches." It was all about those details and listed some sandwich condiments from around the world that intrigued me. Here's the article online. And here's the recipe I adapted to make the pickled blueberries that Chef Tyler Kord, of No. 7 Sub Shop in New York City, uses for his sandwich of brie, pistachios, and chervil.

1-1/4 C blueberry vinegar
1/4 C organic granulated sugar
1-1/2 lbs organic blueberries
1 t pink Himalaya salt
1 small red onion, peeled and thinly sliced

Mix together in a large bowl and refrigerate overnight...

I used these sweet-tart little morsels on top of some poached salmon.

2 comments:

  1. Hi! Saw this via #PantryChat Looks very Scandinavian. Think I'll try myself though not sure where i'll find blueberry vinegar - might do with apple.

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    Replies
    1. It DOES look Scandinavian. I hadn't thought of that. I think any kind of vinegar would be be fine. Let me know how it goes.

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