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READY IN 8+ hrs

Catherine's Pickled Blueberries

Read Reviews (23)

"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." — foodelicious

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Original recipe makes 6 - 8 oz jars Change Servings

3 (3 inch) cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice berries
1 1/2 cups red wine vinegar

2 quarts fresh blueberries, washed and picked over
1 cup white sugar
1 cup brown sugar

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Directions

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.

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PREP 5 mins
COOK 35 mins
READY IN 8 hrs 40 mins

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Reviews More Reviews

Aug 26, 2009

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

—Lorem Ipsum

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Aug 17, 2010

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 easy. Helpful hints: 2 quarts worked out to 8 cups of berries. If you fill the jars to the top of the jars, you will get 3 250ml jars (or 3 cups). I filled 2/3 of the way and filled the rest with the juice and ended up with 4 250ml jars (or 4 cups). Wanted to make again, but my husband forgot to bring home the berries that were on sale this week and the sale ended today! Thanks for such a different idea!

—Lorrie

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23 Ratings

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Jun 28, 2010

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 a chutney. The specific step to NOT skip is the one where you remove the berries and then boil the sauce for 4 minutes. I'm guessing since I left the berries in it for that step, I caused extra liquid to be released. This was still a very delicious appetizer served over cream cheese! Thanks for the recipe!

—JARRIE

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Aug 26, 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!

—MOTTSBELA

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Aug 25, 2009

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

—blancdeblanc

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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. :)

—SunnyByrd

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Sep 15, 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! *****+!!!

—Marianne

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Aug 02, 2010

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. Even better!! I am making another batch to be sure I have enough for us to eat regularly and perhaps have some available for gifts during the holidays.

—GANGBrown

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Nutrition

Calories
26 kcal
1%

Carbohydrates
6.8 g
2%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.4 g
2%

Protein
0.1 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Catherine's Pickled Blueberries

Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
Calories: 26
Calories from Fat: < 1

% Daily Value *
Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
** Potassium 19mg < 1 %
Total Carbohydrates 6.8g 2 %
Dietary Fiber 0.4g 2 %
Protein 0.1g < 1 %
** Sugars 5.7g
** Vitamin A < 1 %
** Vitamin C 2 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* 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.