Make Ahead

Pickled Blueberries with Rosemary Sprigs

July 22, 2014
3 Ratings
Photo by Mark Weinberg
  • Makes 1 pint of pickled berries
Author Notes

This easy summer pickle is a smart way to use up on-their-way-out berries. The final result is a jar full of very sweet, pleasantly tart, plump little berries, which you can enjoy on salads, serve alongside cheese spreads, scoop onto seasonal crostini, or use as a substitute for fresh berries in your favorite summer desserts. —Angela Brown

Test Kitchen Notes

WHO: Angela Brown is a freelance food and lifestyle writer, and the co-owner of Mayhem & Stout sandwich shop in NYC.
WHAT: A makeover for your not-so-hot blueberries.
HOW: Make a brine by boiling together vinegar, sugar, salt, peppercorns, and rosemary. Pour this mixture into a jar filled with blueberries, then start brainstorming creative ways to use these tart, savory treats.
WHY WE LOVE IT: If you think of blueberries as one-dimensional, this recipe will change that. With the help of a sour brine, droopy blueberries morph into tangy, herbal flavor bombs that will make your jams, pies, and shrubs extraordinary. —The Editors

What You'll Need
  • 1 cup white wine vinegar
  • 1/4 cup sugar
  • 1 3/4 tablespoons kosher salt
  • 1 teaspoon black peppercorns
  • 3 to 4 sprigs fresh rosemary
  • 1 pint fresh blueberries
  1. Add the vinegar, sugar, salt, peppercorns. and rosemary to a small saucepan and bring to the mixture a boil.
  2. Meanwhile, rinse the blueberries and add them to a clean glass jar.
  3. Then, remove the saucepan from the heat and allow it to slightly cool, about five minutes.
  4. Pour the brine over the blueberries, being sure to cover the fruit entirely. Allow everything to cool to room temperature. When kept covered and stored in the refrigerator, the blueberries will keep for about 1 week.
Contest Entries

See what other Food52ers are saying.

  • Danna Farabee
    Danna Farabee
  • Jeff Heffner
    Jeff Heffner
  • Rebecca Collett
    Rebecca Collett
  • Sara Calvosa
    Sara Calvosa
  • savorthis
Angela Brown is a food blogger, freelance writer, and co-owner of the NYC sandwich company, Mayhem & Stout.

8 Reviews

Danna F. September 24, 2019
I met with some skepticism on this one. I served them as an appetizer and then with cantalope and another time with a red pear for desserts. They are really tasty and are a good contrast to sweet fruit. I can see how they would be good in a salad too.
lisavanin August 9, 2016
Would it be ok to water bath can these?
Katherine July 4, 2016
How are folks using these? Great idea, can't wait. But appetizers? Salad?
Jeff H. August 14, 2015
They are amazing
Rebecca C. August 23, 2014
Anyone made this? How long do they last?
Rebecca C. August 23, 2014
Now I see it!
Sara C. August 15, 2014
What a super cool idea!
savorthis August 15, 2014
These look delicious!