' Pickled Blueberries - The Quail and Olive
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Recipes

Pickled Blueberries
06/29/2026

Created using our Blueberry Balsamic Vinegar!

INGREDIENTS

  • 1/2 organic red onion, peeled and thinly sliced (I used a mandolin slicer)
  • ¾ cup Champagne Mimosa Vinegar [Buy Now]
  • ¼ cup Blueberry Balsamic Vinegar [Buy Now]
  • 1 teaspoon sea salt
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon dill seeds
  • 1 pint organic blueberries
  • also needed: mason jar with lid

 

PROCEDURE

Place blueberries and sliced red onions in a medium mixing bowl. In a medium saucepan place the vinegars and salt. Bring the mixture to a boil.

Place mustard seeds and dill seeds in the bottom of your mason jar. Scoop the blueberries and onions into the jar and gently press down to compress.  Pour the hot brine over the blueberries until they are completely submerged and cover with lid. 

Invert the jar a few times to move the spices around. Refrigerate for 8 hours or overnight before using.

Serving suggestions: on top of cheese, on top of roasted salmon or chicken, or as a condiment on a burger. Be creative!

Printable Recipe

 
Post By:   Culinary Cam
 
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