Catherine's Pickled Blueberries

Catherine's Pickled Blueberries

30
foodelicious 160

"Think of this as blueberries with a bite. My friend Catherine serves this sweet/tangy sauce spooned over ripened goat cheese for a knock-‘em-dead appetizer."
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Ingredients

8 h 40 m servings 26 cals
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Original recipe yields 96 servings

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Nutrition

  • Calories:
  • 26 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Reviews

30

Made this recipe as written (other than,... I didn't realize I needed 8 cups so 4 were fresh berries and 4 were frozen that we picked 2 weeks ago) and it was wonderful. Not to mention super eas...

This was extremely delicious. I changed some steps around since I wasn't canning it and I'm lazy. The steps I skipped turned out to be the ones that make it gel up, so I have a sauce rather than...

This was delicious with cheese. Looking forward to serving it with 5-hour roasted duck, too. Thanks!

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 als...

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. :)

Wow. What a treat! The tangy berries pair perfectly with goat cheese. Bet they would be wonderful with roasted duck too... Thanks foodelicious!

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 no...

WOW!! I was intrigued by this recipe...much to the dismay of my family. They all thought it sounded bizarre. We sampled it over goat cheese last night and LOVED it!! Today we tried it over brie....

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!