One of the best things I’ve learned from Dave is that pickles aren’t limited to green beans and cucumbers, while there are plenty of blueberry recipes for cakes, pies and muffins we wanted to share our pickled blueberry recipe.
We have lots of pickled fruit at Loka Snacks but blueberries are my favourite, especially with pork. This week we’re serving it with pork hock terrine.
Check out our pickled blueberries recipe with BC high-bush blueberries.
Blueberries may be one of the world’s healthiest foods, while they are small they are packed with antioxidants: vitamin C, B complex, vitamin E, vitamin A, copper, selenium, zinc and iron.
I grew up eating blueberries in the summer. In Nova Scotia they are cheap and plentiful and it’s one of my favourite times of year, really only second to strawberry season. I’ve loved spending this blueberry season with Dave as he’s created some really great dishes including this smoked blueberry grunt recipe.
When Is Blueberry Season?
Late-July through September is blueberry season. You may find blueberries at the supermarket sooner but they are most often from the US shipped in. We prefer to wait a couple extra weeks for Canadian growers, Ontario doesn’t really produce a lot of blueberries but British Colombia produces the majority in Canada.
Pickled Blueberry Recipes
Until I met Dave I had never had pickled fruit. I love how pickling makes them a bit tart and you can pair them with fish, pork and any cheese plate. It’s one of the most versatile blueberry recipes I’ve seen and I like how it pairs with savory food.
It’s also fun to serve because pickled fruit is unexpected. Pickled fruit is also great in the fall and winter with stews when fresh fruit is so far away that you contemplate buying the tasteless berries shipped from California even though you know they are flavourless.
This pickled blueberry recipe is a quick pickle and will keep in the fridge for a few months. If you want, you can preserve them in a hot water bath to last through the winter months.
- 1 lb blueberries
- 2 cups cider vinegar
- 1 cup water
- 2 cups sugar
- 1 tablespoon kosher salt
- 1 bay leaf
- 4 black peppercorns
- 2 juniper berries
- 1 sprig thyme
- 1 tsp wild ginger
- Add all ingredients except blueberries into heavy bottomed pot and bring to a boil.
- Add blueberries and return to a boil.
- Pour into sterilized mason jar. Keeps for a few months in jar in a fridge. If preferred you can preserve it in a hot water bath.
What’s your favourite thing to pickle?
This post was sponsored by BC Blueberries and has been one of our favourite partnerships as we love blueberries!