Catherine's Pickled Blueberries

4.9
(55)
49 Reviews
10 Photos

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.

Submitted by foodelicious
Updated on December 24, 2022
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
5 mins
Cook Time:
35 mins
Additional Time:
8 hrs
Total Time:
8 hrs 40 mins
Servings:
96
Yield:
6 to 8 - oz jars
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Ingredients

Original recipe (1X) yields 96 servings

  • 3 (3 inch) cinnamon sticks

  • 1 teaspoon whole cloves

  • 1 teaspoon whole allspice berries

  • 1 ½ cups red wine vinegar

  • 2 quarts fresh blueberries, washed and picked over

  • 1 cup white sugar

  • 1 cup brown sugar

Directions

  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.

    close up view of Pickled Blueberries with cheese on bread, garnished with fresh herbs on a platter
    Buckwheat Queen

Editor's Note:

For a quick-pickled version of this recipe, try Allrecipes Magazine's Catherine's Quick-Pickled Blueberries.

75 home cooks made it!

Nutrition Facts (per serving)

27 Calories
0g Fat
7g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 96
Calories 27
% Daily Value *
Total Fat 0g 0%
Sodium 1mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 0g 0%
Vitamin C 1mg 2%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 19mg 0%

* 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.