Reviewed: Oct. 30, 2009

I found this more like a light chutney than something "pickled", but it is so good! I used it with chevre, like suggested, and people gobbled it all up!

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EMMYJAY1

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 13, 2009

I just finished making a quarter batch of this recipe (I am not a canner), and all I can say is that I will now spend this day looking for new ways to delight in this very yummy recipe! I am not a huge lover of the spices used in this delicacy, but is this ever tasty! I'm glad I bought the bigger size of chevre yesterday! *****+!!!

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Marianne

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

What fuels MrB's fire on the days SunnyB ain't so cute? Pure sorcery and pickled blueberries, that's what. Thanks for the recipe - you rock. :)

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Sep. 8, 2009

Served this over baked halibut! It was excellent! Thanks!

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c-biskit

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Aug. 26, 2009

Sure, you can serve it over artisan cheeses or with duck. But you can also just sit there with a spoon and eat it! The hint of tartness is a perfect complement to the non-acidic blueberry. Delicious!

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Cazuela

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 25, 2009

I am not a fan of pickled things; however, this was presented to me as a chutney so that I would try it! The trick worked. Very flavorful and great with cheese and crackers. I think it would also work well with grilled meats and seafood. Caution: this will stain your clothes!

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