Quick Pickled Blueberries Recipes

QUICK PICKLED BLUEBERRIES

Steps:

• Bring all ingredients except blueberries to boil in medium saucepan on medium heat, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Cool 5 min.
• Pack blueberries into 3 (16-oz.) jars with tight-fitting lids, leaving 1/2-inch headspace at top of each jar.
• Pour vinegar mixture over blueberries, making sure to equally distribute herbs and lemon peel pieces among the jars. Cool completely.
• Cover jars with lids. Refrigerate 24 hours before serving.

QUICK PICKLED BLUEBERRIES

Steps:

• In a large non-reactive/non-aluminum heavy-bottomed pot (Dutch Oven size, as the mixture will bubble up considerably later on!), add vinegar and the spiced. Bring to a simmer over medium heat and then continue to simmer for about 5 minutes. Remove pot from heat and let it sit for about 30 minutes, with the spices still in the vinegar.
• Wash and pick over blueberries. Remove whole spices from the vinegar and discard. Stir blueberries and the white and brown sugars in to the vinegar. Return pot to stove and bring to a boil over medium-high heat. Avoid stirring to aggressively to avoid crushing the blueberries. Once it comes to a boil, allow to boil undisturbed for about 5 minutes until thickened (you can swirl the pan a bit if you like to mix, but avoid stirring). Remove from the heat and let cool slightly.
• Using a slotted spoon (to allow the juice to drain off), spoon blueberries in to a jar. You should have brought a bit of liquid with each spoonful, but if not, you can add a bit of the left-over juice to the jar. Cover and refrigerate for 24 hours before using. Will keep refrigerated for a couple of weeks or you can can using standing canning practices.

PICKLED BLUEBERRIES

Steps:

• Wash the blueberries well. Because blueberries are high on the list of 'Pesticide Residue Fruit', I always opt for organic blueberries.
• Slice shallot into rings
• Combine shallots, vinegar, water, sugar, and salt into a small pot and bring to boil and then turn the heat off.
• Distribute blueberries, bay leaves, and allspice berries evenly among 2-pint jars.
• Distribute cooked shallots between the 2 jars and then pour the brine over.
• Seal and refrigerate 24 hours before serving.
• Pickled Blueberries will keep in the refrigerator for about 5-6 months.

CATHERINE'S PICKLED BLUEBERRIES

Steps:

• Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
• Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
• Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

HONEY-BOURBON PICKLED BLUEBERRIES

Steps:

• For a spice bag, place cinnamon and allspice in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string.
• In a 4- to 6-quart stainless-steel, enamel, or nonstick heavy pot, combine vinegar and spice bag. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add blueberries and bourbon. Cook over medium heat for about 8 minutes or just until syrup is heated through, gently shaking the pot (to avoid breaking the berries, do not stir). Remove from heat; cover and let stand at room temperature for 8 to 12 hours.
• Remove spice bag; discard. Pour the blueberry mixture into a colander set over a large bowl; reserve liquid.
• Ladle blueberries into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace.
• For syrup, return the reserved liquid to the pot; stir in honey. Bring to boiling, stirring occasionally. Boil, uncovered, for about 5 minutes or until syrup is slightly thickened. Ladle hot syrup over blueberries, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Discard any remaining syrup.
• Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

QUICK-PICKLED CUCUMBER SALAD WITH WATERMELON AND BLUEBERRIES

Steps:

• Put the cucumber, watermelon and blueberries in a medium bowl.
• Put the oil, dill, honey, relish, vinegar, mustard, celery salt, 1/4 teaspoon salt and a few cracks of pepper in a small container or jar and cover with a lid. Shake to combine. Pour the dressing over the cucumber mixture and stir gently to combine. Chill at least 2 hours and up to 4 hours.
• Garnish with dill fronds before serving.