Pickled Blueberries Food

CATHERINE'S PICKLED BLUEBERRIES

Catherine's Pickled Blueberries image

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.

Provided by foodelicious

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 8h40m

Yield 96

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 26.5 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 5.7 g

QUICK PICKLED BLUEBERRIES

Quick Pickled Blueberries image

Add a hint of tanginess to your drinks and dishes with this Quick Pickled Blueberry recipe. Our Quick Pickled Blueberries are the perfect addition to a chilled cocktail on a hot summer day. Unleash your inner bartender and wow your guests by adding a pop of flavor and color to your drinks.

Provided by My Food and Family

Categories Home

Time P1DT1h30m

Yield 24 servings

Number Of Ingredients 7

Ingredients

2 cups HEINZ Distilled White Vinegar
2 cups water
6 Tbsp. sugar
6 Tbsp. fresh thyme sprigs
2 Tbsp. pickling salt
3 strips fresh lemon peel (3x1 inch)
6 cups fresh blueberries

Steps:

Bring all ingredients except blueberries to boil in medium saucepan on medium heat, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Cool 5 min.
Pack blueberries into 3 (16-oz.) jars with tight-fitting lids, leaving 1/2-inch headspace at top of each jar.
Pour vinegar mixture over blueberries, making sure to equally distribute herbs and lemon peel pieces among the jars. Cool completely.
Cover jars with lids. Refrigerate 24 hours before serving.

Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 320 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 6 g, Protein 0 g