Yes, I know, I’m obsessed. You’ve got two pickle recipes in one week!
I’ve never pickled fruit before, and I’ve got a pile of cherries in the freezer, foraged from wild trees in Stretford and I’m dying to do something with them. But before I do, I want to get the balance of flavour in the pickle right, so I thought I’d go with blueberries first.
This is a sweet pickle – so perfect for drizzling on ice cream, or swirling in yogurt, or with whipped cream and meringue. But if you want to use them in savoury dishes, halve the amount of sugar, and you’ve got something to go with crispy duck breasts, or roast chicken. I have plans for this with Greek yogurt and granola, so I went with the sweet version.
Sweet Pickled Blueberries
Ingredients
- 300 grams Blueberries
- 240 ml White wine/Cider/white vinegar
- 1 tsp Salt
- 6 tbsp Sugar
- 1 tsp Vanilla extract
Instructions
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Prepare your jar - wash thoroughly, but don't dry, before Sterilising in the oven. Pop the jar and lid onto a tray and put it into the oven, for around ten minutes (160-180ºC/Gas Mark 3-4). Then remove them and let them cool a little. You want them warm (not hot) for the pickling itself.ing
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Put the vinegar, vanilla extract, sugar and salt into a pan and put onto the hob and bring to the boil. Boil for around three minutes before turning off the heat.
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Wash the blueberries and discard any soft/damaged fruit. Place the clean berries into the jar.
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Carefully pour in the liquid, using a funnel. Fill to the top, and fasten the lid. Leave to cool.
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The berries will need about a week for the flavours to mature, but then they'll keep in the fridge for three months or so. If they last that long!
