I have been pickling blueberries for years. I love that it's unexpected and a delightful mix of sweet and sour! So, for an upcoming blogging event, I decided to do a quick pickle to use on a grilled dish. Oh, my stars...this was heavenly!
- 1/2 organic red onion, peeled and thinly sliced (I used a mandolin slicer)
- 1 C apple cider vinegar
- 2 T organic granulated sugar
- 1 t sea salt
- 1 t yellow mustard seeds
- 1 t dill seeds
- 1 pint organic blueberries
- also needed: mason jar with lid
Place blueberries and sliced red onions in a medium mixing bowl. In a medium saucepan place the vinegar, sugar, and salt. Bring the mixture to a boil and swirl until the sugar and salt have dissolved completely.
Place mustard seeds and dill seeds in the bottom of your mason jar. Scoop the blueberries and onions into the jar and gently press down to compress. Pour the hot brine over the blueberries until they are completely submerged and cover with lid.
Invert the jar a few times to move the spiced around. Refrigerate for 8 hours or overnight before using. You'll see this recipe later in May. Stay tuned.